Couscous Towers with Vegetables and Cheese Cream

Ingredients

• 2 red bell peppers
• olive oil (for the tray)
• 300 g Couscous
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• Salt
• 4 tbsp ground almonds (peeled)
• 350 ml vegetable broth
• 400 g melon flesh (e.g., honeydew, Galia)
• 0.5 handful basil
• pepper (ground)
• 200 g ricotta
• 200 g Cream cheese
• 1 tsp harissa (spicy paste)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Preheat the oven to grill mode. Wash the two bell peppers, quarter them, remove seeds and white membranes, and place the pieces skin-side up on an oiled tray. Roast in the oven on the top rack for 15-20 minutes until the pepper skins blacken and blister. Remove from the oven and cover with a damp cloth to cool.

2. 2.

   Combine the couscous with cumin, coriander, about 1 tsp salt and almonds in a bowl. Bring the broth to a boil, pour over the couscous, and let it stand covered for about 10 minutes until absorbed.

3. 3.

   Slice the melon flesh into thin strips. Rinse the basil, shake dry, set aside a few leaves for garnish. Cut the rest into fine ribbons and mix with the melon, seasoning lightly with pepper.

4. 4.

   Using a small knife, peel off the skin from the roasted peppers. Dice the flesh into small cubes. Mix about half of these with ricotta, cream cheese, harissa and lemon juice; season with salt to taste.

5. 5.

   Place a garnish ring (≈7 cm diameter) on each of four small plates. Layer alternating rings of couscous, the cheese mixture, melon and pepper. Finish with a top layer of cream cheese and garnish with melon and pepper pieces and basil leaves. Remove the ring and serve.