{"id":5942,"date":"2014-08-02T10:40:32","date_gmt":"2014-08-02T10:40:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5942"},"modified":"2014-06-01T18:06:58","modified_gmt":"2014-06-01T18:06:58","slug":"patissons-mit-couscous","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patissons-mit-couscous\/","title":{"rendered":"Patissons mit Couscous"},"content":{"rendered":"

Zutaten<\/strong>
\n8 Gr\u00fcne Patissons a 150 g
\nSalz
\n50 ml Wasser (I)
\n60 g Couscousgriess
\n70 ml Wasser (II)
\n80 g Weisse Zwiebeln
\n80 g Stangensellerie
\n50 g Gr\u00fcne Paprikaschoten; geh\u00e4utet
\n50 g Orange Paprikaschoten; geh\u00e4utet
\n50 g Rote Paprikaschoten; geh\u00e4utet
\n1\/4 TL Koriandersamen
\n1\/4 TL Fenchelsamen
\n1 Nelke
\n1\/4 TL Kreuzk\u00fcmmel
\n1 TL Currypulver
\n1 Getrocknete Chilischote
\n2 EL Oliven\u00f6l
\n50 g K\u00fcrbiskerne, gesch\u00e4lt, gehackt
\nPfeffer
\n1 EL Koriandergr\u00fcn; gehackt
\n140 ml Tomatenessenz (s. Rezept)<\/p>\n

50 ml Oliven\u00f6l
\n150 g Rote Paprikaschote; geh\u00e4utet
\nSalz
\nPfeffer
\n1 Priese Cayennepfeffer<\/p>\n

Zubereitung<\/strong>
\nEinen 1 cm dicken Deckel von den Patissons abschneiden und die Fr\u00fcchte mit einem Kugelausstecher aush\u00f6hlen, dabei einen etwa 1\/2 cm dicken Rand stehen lassen. Das Fruchtfleisch, etwa 150 g (bezogen auf 8 Patissons) fein hacken. Patissons samt Deckel in Salzwasser blanchieren, abschrecken und sehr gut abtropfen lassen.
\nDen Couscousgriess in einer Sch\u00fcssel mit dem Wasser (I) 30 Minuten quellen lassen. Wasser (II) unterr\u00fchren und nochmals 30 Minuten unter R\u00fchren quellen lassen. Die Zwiebeln sch\u00e4len und fein hacken. Stangensellerie und Paprikaschoten putzen, beides klein w\u00fcrfeln. Koriander, Fenchel, Nelke, Kreuzk\u00fcmmel, Curry und Chilischoten im M\u00f6rser fein zersto\u00dfen. Das \u00d6l in einer Pfanne erhitzen und die zersto\u00dfenen Gew\u00fcrze darin bei mittlerer Hitze anschwitzen. Die Zwiebeln und den Sellerie zuf\u00fcgen und leicht angehen lassen.
\nDas Patissonfruchtfleisch, die K\u00fcrbiskerne sowie die Paprikaw\u00fcrfel 2-3 Minuten mitschwitzen. Mit Salz, Pfeffer, Muskat und Koriandergr\u00fcn w\u00fcrzen.
\nDie Tomatenessenz erhitzen, unter den Couscousgriess r\u00fchren, das gew\u00fcrzte Gem\u00fcse zuf\u00fcgen, alles miteinander vermengen und abschmecken. Die Patissons innen salzen , die Couscousmischung einf\u00fcllen und die Deckel aufsetzen. Mit etwas Oliven\u00f6l betr\u00e4ufeln und die gef\u00fcllten Patissons bei 200\u00b0C im vorgeheizten Ofen 40 Minuten garen.
\nDie rote Paprikaschote mit dem \u00d6l und den Gew\u00fcrzen nicht zu fein p\u00fcrieren. Die Patissons 5 Minuten vor Ende der Garzeit damit betr\u00e4ufeln und servieren.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 8 Gr\u00fcne Patissons a 150 g Salz 50 ml Wasser (I) 60 g Couscousgriess 70 ml Wasser (II) 80 g Weisse Zwiebeln 80 g Stangensellerie 50 g Gr\u00fcne Paprikaschoten; geh\u00e4utet 50 g Orange Paprikaschoten; geh\u00e4utet 50 g Rote Paprikaschoten; geh\u00e4utet 1\/4 TL Koriandersamen 1\/4 TL Fenchelsamen 1 Nelke 1\/4 TL Kreuzk\u00fcmmel 1 TL Currypulver … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[732],"class_list":["post-5942","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-patisson","item-wrap"],"yoast_head":"\nPatissons mit Couscous<\/title>\n<meta name=\"description\" content=\"- Patissons mit Couscous\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patissons-mit-couscous\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Patissons mit Couscous\" \/>\n<meta property=\"og:description\" content=\"- Patissons mit Couscous\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patissons-mit-couscous\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-08-02T10:40:32+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Patissons mit Couscous\",\"datePublished\":\"2014-08-02T10:40:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/\"},\"wordCount\":312,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Patisson\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/\",\"name\":\"Patissons mit Couscous\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-08-02T10:40:32+00:00\",\"description\":\"- Patissons mit Couscous\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/08\\\/02\\\/patissons-mit-couscous\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Patissons mit Couscous\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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August 2014","format":false,"excerpt":"Zutaten 8 Gelbe Patissons a 280 g Salz 25 ml Wasser (I) 40 g Couscousgrie\u00df 40 ml Wasser (II) Lammragout 650 g Lammschulter mit Knochen 1 EL Kr\u00e4uter; gehackt (Rosmarin, Thymian, Petersilie, Salbei) 3 EL Oliven\u00f6l (I) 5 Knoblauchzehen 5 Lorbeerbl\u00e4tter 150 g Zwiebeln; gesch\u00e4lt 100 g Stangensellerie; geputzt 1\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":899,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/23\/patissongratin\/","url_meta":{"origin":5942,"position":1},"title":"Patissongratin","author":"Steffen","date":"23. April 2011","format":false,"excerpt":"Pattison ist eine Abart der Zucchini! Zutaten: 1-2 Patissons 1 Gehackte Zwiebel 2 EL Butter 200 ml Bouillon 1,5 EL Butter 1 EL Mehl 200 ml Milch 100 ml Rahm Salz, Pfeffer, Muskatnuss 50 g geriebener Hartk\u00e4se Zubereitung: Patisson halbieren und entkernen, Die Schale wegschneiden und das Fruchtfleisch in Streifen\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5940,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/02\/patisson-salat-2\/","url_meta":{"origin":5942,"position":2},"title":"Patisson-Salat","author":"Steffen","date":"2. August 2014","format":false,"excerpt":"Zutaten 2 kleine Patisson; a je 250 g Gem\u00fcsebouillon Sauce 150 g H\u00fcttenk\u00e4se 2 Essiggurken; gew\u00fcrfelt 1 EL Schnittlauch; geschnitten 1 EL Petersilie; gehackt 1 EL Dill; gehackt 1 EL Rosa Pfefferk\u00f6rner Salz Pfeffer Paprika Tabasco 2 EL Essig 4 EL \u00d6l Zubereitung Die Patissons in je ca 8 Schnitze\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5936,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/01\/patisson-gefuellt-mit-krevetten\/","url_meta":{"origin":5942,"position":3},"title":"Patisson gef\u00fcllt mit Krevetten","author":"Steffen","date":"1. August 2014","format":false,"excerpt":"Zutaten 1 Patisson von ca. 800 g gr\u00fcn oder wei\u00df (auch Jerusalemartischocke genannt) ca. 400 g Krevetten Fenchel-Knollen Gemischte Blattsalate (Eichblatt, Roquette, Frisee usw.) Schwarze Oliven Kalt gepresstes Oliven\u00f6l Balsamico-Essig Zitronensaft Koriandergr\u00fcn Salz und Pfeffer Zubereitung Den ganzen Patisson im Wasser weich kochen (ca. 30 Minuten). Abk\u00fchlen lassen und einen\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2666,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/11\/bouillabaisse\/","url_meta":{"origin":5942,"position":4},"title":"Bouillabaisse","author":"Steffen","date":"11. August 2011","format":false,"excerpt":"Zutaten 1 Zwiebel, in d\u00fcnne Ringe geschnitten 1\/2 Stange Staudensellerie, fein gehackt 1 EL Oliven\u00f6l 2 EL Tomatenmark 150 ml Trockener Wei\u00dfwein 2 Tomaten, geh\u00e4utet, gehackt 1\/2 kleine Orange, gesch\u00e4lt, in d\u00fcnnen Scheiben 2 Scheiben gesch\u00e4lte Zitronenscheiben 1 Knoblauchzehe 20 g Butter 1 TL Zucker 1 TL Salz 1\/4 TL\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5357,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/05\/meeresfruechtesalat-mit-gemuese\/","url_meta":{"origin":5942,"position":5},"title":"Meeresfr\u00fcchtesalat mit Gem\u00fcse","author":"Steffen","date":"5. Oktober 2013","format":false,"excerpt":"Zutaten 150 Gramm Kleine fest kochende Kartoffeln Salz 1 Rote Paprikaschote (200 g) 300 Gramm Kleine Tintenfische (geputzt, k\u00fcchenfertig) 120 ml Wei\u00dfwein 2 Rote Zwiebeln 300 Gramm Riesengarnelen (gekocht) 300 Gramm Muschelfleisch (gekocht) 3 EL Zitronensaft 2 EL Aceto balsamico bianco 1 Knoblauchzehe 1 TL Dijon-Senf Pfeffer Zucker 6 EL\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5942"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5942\/revisions"}],"predecessor-version":[{"id":5944,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5942\/revisions\/5944"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}