This tasty appetizer will give your dinner a nice start. The couscous and ratatouille of peppers, tomatoes and zucchinis can be prepared in advance, so you can serve the dish quickly. Mix the couscous, ratatouille and feta cheese just before serving. Put this on an appetizer spoon and decorate it with a red and yellow Tomberry® pearl tomatoes.
- 125 grams of Tomberry® red
- 125 grams of Tomberry® yellow
- Pepper and sea salt
- Olive oil
Place the couscous in a pan and mix in 2 teaspoons of sea salt and 6 tablespoons of olive oil. Pour boiling water into it and make sure the couscous is 4 mm under water. Stir well and place the cover on the pan and let it stand. Stir the couscous after 15 minutes.
Peel and dice the onion. Heat a casserole pan or saucepan on a medium heat with 4 tablespoons of olive oil and add the cubes of onion and fry them nicely brown. Meanwhile, peel and finely slice the (black) garlic and add it to the onions.
Strip the sprigs of rosemary and finely chop them. Add the rosemary to the pan and stir regularly. Then add the pine nuts.
Cut the crowns of the Tinkerbell® and deseed the peppers. Then cut into fine cubes and add them to the pan. Cut off the zucchini ends and cut them into small cubes. Add the zucchini cubes together with half of the red and yellow Tomberry® pearl tomatoes to the pan. Bake for a few more minutes and season to taste with salt and pepper.
When the ratatouille has cooled down a little, mix with the couscous.
When you serve the dish, crumble the feta cheese by hand above and mix it. Serve the couscous salad on an appetizer spoon and garnish with a red and yellow Tomberry® pearl tomatoes.