Cous-Cous Timbale

1. 1

   Sautee the onion, pepper, carrot until tender. Add the cucumber, mint and cous cous and mix well. Add the vege stock and bring to a boil. Allow to simmer until the cous cous is tender. Season to taste. Esing a stacker timbale place top half or mushroom in timbale foolowed by a scoop of ratatouille, then a scoop of cous cous and then the botton half of the mushroom. Turn out onto plate and serve with curried carrot coulis.

* Per serving · 4 servings · Values may vary.

No additional tips available.