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Romaine Lettuce Roulades Filled with Couscous and Gruyère AOC



600g tomatoes
1 onion
1 tblsp olive oil
Salt, pepper
16 large romaine lettuce leaves
1 red pepper
1 green pepper
50g dried apricots
2.5dl bouillon
200g couscous
175g Gruyère AOC
2 tblsp roughly chopped almonds
2 tblsp oregano leaves


Finely dice the tomatoes. Finely chop the onion and fry gently in 1 tablespoon of oil. Add tomatoes and allow to simmer for 15 minutes. Season with salt and pepper.
Blanch the romaine lettuce leaves in plenty of boiling, salty water. Set out on kitchen paper. Use a ladle to flatten the thick heart. Press two leaves on top of each other.
Cube peppers and apricots. Fry gently in 1 tablespoon of oil for 2 minutes. Pour in the bouillon, bring to the boil and add the couscous. Allow to soak with the lid on for 10 minutes.
Finely grate the Gruyère AOC. Fluff up the couscous with a fork. Mix in 100g of cheese. Spread the Couscous filling on the romaine lettuce leaves. Press in the sides and roll up. Pour the tomato sauce into a baking tray. Place the roulades on top. Sprinkle on the rest of the Gruyère AOC and the almonds.
Bake in the oven at 200 degrees for 15 minutes. Sprinkle with oregano.



Antique Gruyere
Classic Gruyere
Premier Cru Gruyere


Recipe Kindy Supplied By: Interprofession du Gruyère

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