Colourful vegetable pot with couscous and yoghurt-garlic dip

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel the garlic and press it into a bowl using a garlic press. Add yoghurt, mix and season with salt and coarse pepper. Put yoghurt in a cool place. Halve, clean and wash the peppers.

2. 2

   Wash and clean the aubergine and tomatoes. Cut the pepper, tomatoes and aubergine into pieces. Wash and clean the zucchini, cut in half lengthwise and cut into thick slices. Peel and roughly chop the onion.

3. 3

   Heat 3 tablespoons of oil in a frying pan. First fry the onions, aubergines and peppers for about 2 minutes. Then add zucchini and tomatoes. After another 2 minutes stir in tomato paste, fry for 1-2 minutes, then add stock.

4. 4

   Season vegetables with salt, pepper, cumin and chilli powder and simmer covered for 4-5 minutes. In the meantime, boil 250 ml water, 1/2 teaspoon salt and 2 tablespoons olive oil. Stir in couscous, remove from heat and let it swell for about 5 minutes.

5. 5

   Loosen the couscous with a fork. Wash the marjoram and shake dry. Remove the leaves of the lower half of the stalk and chop them coarsely. Use the upper oregano stem for garnishing. Stir the chopped oregano into the vegetables.

6. 6

   Arrange couscous and vegetables and garnish with oregano. Add yoghurt dip.

Nutrition Facts

KCAL
460 kcal

CARBS
49 g

FATS
24 g

PROTEINS
11 g