- Baked Vegetable Couscous in Ramekins (Vegan) -

Vegetable and couscous, the essentials in my life. And baking them is a perfect combination. This is not only simple, quick, and be kept for the next day. But it is also a great way to control your portion ! :)

Recipe:

Makes 6 servings

Ingredients:

• 100g of Dry Couscous

• 2 Carrots

• 1 Tomato

• ½ a Green Pepper

• 3 Mushrooms

• 1 tsp of Miso Paste

• ½ an Onion

• 4 Cloves of Garlic

• Spring onion

• Nutritional Yeast

1. Preheat the oven to 180C.

2. Add 100g of dry coucous with 200ml of water, add salt and pepper. Put on high heat until it’s boiling.

3. Once its boiling, turn the heat down to low, cover and cook for another 15mins.

4. Turn off the heat and cover for another 15mins.

5. Add about half a 150ml of water to the miso paste. Use only when the miso paste has dissolved

6. Dice the carrot, green pepper, and garlic. Slice the onion, tomato, and mushroom.

7. Stir-fry the garlic, onion, carrot, green pepper, and mushroom. Season with salt, pepper and add a bit of the miso.

8. Grease the ramekin, place a slice of tomato on the bottom. Fill ¾ of the ramekin with stir fry.

9. Fill the remaining ¼ of the ramekin with couscous. Add a bit of miso, so the couscous doesn’t dry out.

10. Top with some nutritional yeast.

11. Continue to fill the ramekins until the rest of the stir fry and couscous are used.

12. Bake in the oven for 15mins.

13. Top with spring onion.

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