Crunchy Mozzarella Bites
on roasted vegetable couscous with basil and caper vinaigrette
Informations supplémentaires
30 min.
|
890 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Mince the red onion and the basil. Slice the bocconcini in half. Cut the tomato(es) and pepper into cubes. Bring a pot of water to a boil.
2. Cook the couscous
Add the couscous to the pot of water. Cook for 5-7 minutes until the couscous is tender. Drain. Meanwhile, mix the capers with 3/4 of the basil, 1 tbs of cider or wine vinegar, a pinch of sugar and 1/4 to 1/3 cup of olive oil. Add salt and pepper. Mix the vegetables with the couscous and the sauce. Adjust the seasoning to taste.
3. Cook the vegetables
Put the pepper, theonion and the tomato(es) on a tray with baking paper and a drizzle of oil. Add salt and pepper and cook in the oven for 12-15 minutes until colored.
4. Bread the cheese
Add salt and pepper to the cheese. Whisk the egg in a bowl. Dip the cheese into the flour, then into the liquid egg and into the breadcrumbs.
5. Cook the cheese
Heat a pan with a genreous drizzle of oil on high heat. When the oil is hot, cook the cheese for 1-2 minutes on each side until golden.
6. Plate your dish
Serve the couscous with the cheese and the basil. You can also let the children help themselves to their fill to develop their autonomy. Bon appétit!
2unitBocconcini
1unitFresh egg
15mlCapers
1unitBasil
1unitPepper(s)
1unitTomato(es)
0.5unitRed Onion(s)
15gAll-Purpose Flour
30gPanko Breadcrumbs
180gPearl Couscous
What you need
Pot, pan, strainer
890 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
83g
28%
fat
44g
68%
cholesterol
105mg
35%
fiber
10g
40%
protein
40g
saturated
23g
115%
sodium
1208mg
50%
sugar
6g
trans
1g