Tomato Bacon Casserole
|Sliced tomatoes||1 3⁄4 Pound|
|Chopped onions||7 Ounce|
|Crushed garlic||2 Clove (10 gm)|
|Smoked streaky bacon||3 1⁄2 Ounce, cut into strips|
|Olive oil||4 Tablespoon|
|Parsley||1 Bunch (100 gm)|
|Dried thyme||1⁄2 Teaspoon|
|Grated parmesan cheese||1 1⁄2 Ounce|
|Sliced scallion||1 (Spring Onion)|
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 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 on kitchen paper.
Mix together the parsley, bacon, onions, couscous, turmeric, thyme and grated parmesan.
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 couscous vegetable mixture and the scallion (spring onion) slices to the dish.
Pour over the remaining olive oil.
Microwave, uncovered, on HIGH for 2 minutes.