Fried vegetables with couscous, feta cheese and yoghurt

Name: Fried vegetables with couscous, feta cheese and yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Couscous; 2 Carrots; 250 g Mushrooms; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 250 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 lemon; 6 Stem(s) Parsley; 250 g Feta cheese

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Couscous
2 Carrots
250 g Mushrooms
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
250 g Whole milk yoghurt
7-10 Tbsp Juice of 1 lemon
6 Stem(s) Parsley
250 g Feta cheese

Directions

1
Bring 200 ml water and 1/2 teaspoon salt to the boil in a covered pot. Remove from the heat, stir in the couscous and let it swell covered for about 5 minutes. Loosen up with a fork and let cool down.
2
Peel the carrots and cut into small cubes. Clean and quarter the mushrooms. Heat oil in a pan, fry carrots and mushrooms for 2-3 minutes, season with salt and pepper and add the couscous.
3
Mix yoghurt with lemon juice, season with salt and pepper. Wash parsley, shake dry and chop finely, except for a little bit for garnishing. Add parsley to the couscous
4
Crumble the cheese over the couscous and garnish with the remaining parsley.