Colorful vegetable pot with couscous and yogurt-garlic dip
- 1 small clove of garlic
- 400
g Whole milk yoghurt - Salt
- Pepper
- 1 red pepper
- 1 yellow pepper
- 1 Aubergine
-
4 medium-sized tomatoes - 2 small zucchini
- 1 Onion
- 5 EL Olive oil
- 1 heaped tablespoons of tomato paste
- 100 ml Vegetable stock (instant)
- Cumin
- Chili powder
- 250 g Couscous (coarse durum wheat semolina)
- 4 stem (s) Oregano
20 minutes
light
- 1.
- Garlic sc Peel and squeeze through a garlic press into a bowl. Add yogurt, stir and season with salt and coarse pepper. Chill the yoghurt. Halve the paprika, clean and wash.
- 2.
- Wash and clean the eggplant and tomatoes. Cut the bell pepper, tomato and aubergine into pieces. Wash and clean the zucchini, cut in half lengthways and cut into thick slices. Peel and roughly dice the onion.
- 3.
- Heat 3 tablespoons of oil in a pan. First fry the onions, aubergines and peppers for about 2 minutes. Then add the zucchini and tomatoes. After another 2 minutes stir in tomato paste, fry for 1-2 minutes, then deglaze with broth.
- 4.
- Season the vegetables with salt, pepper, cumin and chili powder and simmer covered for 4-5 minutes. In the meantime, bring 250 ml of water, 1/2 teaspoon of salt and 2 tablespoons of olive oil to the boil. Stir in couscous, remove from heat and let soak for about 5 minutes.
- 5.
- Loosen the couscous with a fork. Wash marjoram and shake dry. Pluck the lower half of the leaves from the stem and roughly chop. Use the top oregano stalk for garnish. Stir the chopped oregano into the vegetables.
- 6.
- Arrange the couscous and vegetables and garnish with oregano. Add the yogurt dip.
1 person approx.:
- 460 kcal
- 1930 kJ
- 11 g protein
- 24 g fat
- 49 g carbohydrates
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