Tomato casserole (microwave)

Yield: 4 servings

Measure Ingredient
1¾ pounds Thickly sliced tomatoes
7 ounces Coarsely chopped onion
2 cloves Garlic; crushed
3½ ounce Smoked streaky bacon; cut into strips
4 tablespoons Olive oil
1 bunch Fresh parsley
8 tablespoons Couscous semolina
1 teaspoon Turmeric
½ teaspoon Dried thyme
1½ ounce Parmesan cheese; grated
1 each Scallion; finely sliced

Put the tomato slices in a strainer, sprinkle with salt and leave to drain.

Puree the onions and garlic in a food processor. Put the onions, garlic and bacon in a small casserole dish with half of the olive oil. Cover and microwave on high for 3 minutes.

Rinse the parsley under plenty of cold running water. Pat dry.

Chop finely. Mix together the parsley, bacon, onions, couscous, turmeric, thyme, and grated Parmesan cheese.

Sprinkle the tomatoes with pepper. Place half of the tomatoes in a large Pyrex dish and cover with one-third of the couscous-vegetable mixture. Top with the rest of the tomatoes and another third of the vegetable mixture. Cover and microwave on high for 8 minutes.

Add the final third of the coouscous-vegetable mixture and the scallion (spring onion) slices to the dish. Pour over the remaining olive oil. Microwave, uncovered, on high for 2 minutes. Serve very hot in the same dish.

_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-06-95

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