Couscous with Yogurt and Vegetables
- For the couscous
- 6 scallions
- 2 carrots
- 1 zucchini
- 1 can chickpeas 400 ml (approximately 14 ounces)
- 3 tablespoons olive oil
- freshly ground peppers
- 200 milliliters Vegetable broth
- 1 generous pinch ground cumin
- 1 tablespoon Tomato paste
- 200 grams Instant Couscous
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.
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.
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.
Serve the couscous in deep plates and the mint yogurt in small bowls alongside. Garnish both with fresh mint.