Couscous with Yogurt and Vegetables

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Average: 5 (2 votes)
(2 votes)
Couscous with Yogurt and Vegetables
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in

Ingredients

for
4
For the couscous
6 scallions
2 carrots
1 zucchini
1 can chickpeas 400 ml (approximately 14 ounces)
3 tablespoons olive oil
salt
freshly ground peppers
200 milliliters Vegetable broth
1 generous pinch ground cumin
1 tablespoon Tomato paste
200 grams Instant Couscous
For the mint yogurt
1 handful mint
1 garlic
450 grams Greek Yogurt (0.1% fat)
3 tablespoons olive oil
fresh mint (for garnish)
How healthy are the main ingredients?
chickpeasolive oilTomato pastemintcarrotzucchini

Preparation steps

1.

For the couscous: Rinse the scallions, trim and cut into small circles. Peel the carrots and cut into thin slices. Rinse and finely chop the zucchini. Place the chickpeas in a colander, rinse and drain.

2.

Heat the olive oil in a saucepan and saute the prepared vegetables for 5-10 minutes, until lightly browned. Season with salt and pepper and deglaze with the broth. Bring to a boil, season with cumin and stir in the tomato paste. Stir in the couscous, cover and simmer for about 5 minutes.

3.

For the mint yogurt: Rinse the mint, pat dry and chop. Peel the garlic peel and push through a press. Mix yogurt, olive oil, mint and garlic. Season with salt and pepper.

4.

Serve the couscous in deep plates and the mint yogurt in small bowls alongside. Garnish both with fresh mint.