MOUSSAKA
15th June 2020
FAT: 32.57g PRO: 4.14g CHO: 4.12g Kcals: 326 Ratio: 3.94:1
Notes
Mo’s tip: You will find adding the dry couscous at the late stage helps to absorb the oil, it is pre-cooked so only needs rehydrating.
Ingredients
- 7g Cheese Mature Cheddar Cathedral City
- 40g Tomatoes, canned, whole contents
- 31g Chestnut Mushrooms
- 3g Butter
- 24g Courgette, raw
- 19g Olive oil
- 15g Spring onions, bulbs and tops, raw
- 3g Couscous Morrisons
- 5g Celery, raw
- 20g Creme fraiche, full fat
Instructions
- You will also need a little Gia Tomato & Garlic puree & 1/4
- Knorr LAMB Stock cube pinch of nutmeg
- Chop onions,celery & mushrooms
- Pre-heat oven 180c/fan 160c/gas 5
- Fry the onions.celery & mushrooms in the oil for a 2 mins
- Add the tomatoes, stock cube 30mls of water and Simmer for 5 mins
- Stir in the dry couscous
- Slice the courgettes thinly (I get at least 12 slices but don't use LARGE courgette)
- Layer the courgette with the tomato mix in a ramekin end with courgette.
- Mix finely grated cheese with the creme fraiche put on top of courgette layer
- Sprinkle with a tiny pinch of nutmeg
- Cook for 20-25 mins
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