Zucchini couscous salad with radishes and carrots in yoghurt dressing

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Peel, wash and thinly slice the carrots. Clean, wash and thinly slice the zucchini. Clean, wash and slice radishes. Peel garlic and chop finely.

2. 2

   Clean, wash and cut the spring onions into rings. Heat 2 tablespoons of oil in a frying pan. Fry the zucchini slices and garlic for about 2 minutes, turning. Season with salt and pepper and remove. Add 150 ml broth and heat up.

3. 3

   Add carrot slices and cook for 3-4 minutes. Season with salt, pepper and sugar and take out. Heat 2 tablespoons of oil in a frying pan. Sauté spring onions for about 2 minutes while stirring until transparent. Add couscous, 200 ml broth, 2 tbsp. oil, 1/2 tsp. salt, cover and let simmer for about 5 minutes.

4. 4

   Put the couscous in a bowl and let it cool off lukewarm. Meanwhile, wash the parsley and shake dry. Pluck the parsley leaves and chop them coarsely. Peel ginger and chop finely. Mix yoghurt, curry, lime juice and ginger.

5. 5

   Season to taste with salt, pepper and sugar. Loosen the couscous with a fork and put it in a large bowl with slices of carrot and courgette, radishes and parsley. Season to taste with salt and pepper.

6. 6

   Arrange in bowls. Pour curry dip over it or add the rest.

Nutrition Facts

KCAL
400 kcal

CARBS
38 g

FATS
23 g

PROTEINS
7 g