Serves:

12

Description:

This vegetarian dish is very impressive and the cous cous pastry gives it a modern touch.

Ingredients:

• 1 large brown onion
• 1 large zucchini
• 1 large stalk celery
• 300g button mushrooms
• 2 red or green capsicums
• 6 medium tomatoes
• 3 large eggs
• 3/4 cup milk
• 1 sprig thyme
• 1 sprig rosemary
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp ketjap manis
• 200g shaved parmesan
• 1 tbsp olive oil salt to taste pepper to taste

Pumpkin Couscous Pastry

• 1/2 peeled pumpkin
• 600 grams couscous
• 6 slices of fresh bread breadcrumbs
• salt to taste
• 3 large eggs
• 1 tbsp olive oil

Method:

1. Peel and cut onion into 1 cm dice
2. Wash and cut zucchini, celery, red capsicum, tomato, and pumpkin into 1 cm dice
3. Slice mushrooms
4. Break eggs into a bowl , add milk and season, mix thoroughly
5. To make pastry,
6. Steam and mash pumpkin, allow to cool,
7. Soften couscous in boiling water until tender, drain and mix with pumpkin
8. Add fresh bread crumbs, grated cheese, egg, olive oil, salt and pepper
9. Pre-heat oven to 180c.
10. Brush spring form tin lightly with oil or oil spray
11. With your fingers press in pastry making sure it is evenly distributed to 1.5cm in depth
12. Pour vegetable mixture over pastry and bake for 45 – 60 minutes, when pastry is golden and crisp
13. Rest for 30 minutes, remove from tin, cut and serve

Recipe by: Peter Wright

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