Recipe: Vegetable couscous with minted yogurt sauce

1 portion contains approximately: 400 kcal - 22 g protein - 8 g fat - 60 g carbohydrates

Ingredients (for 2 persons)

  • 125 g cous cous (instant)
  • 350 ml vegetable stock
  • 2 cm ginger
  • 30 g red onion
  • 1 clove of garlic
  • 100 g red peppers
  • 100 g green peppers
  • 200 g courgette
  • 1 tbsp rapeseed oil
  • 150 g natural, low-fat yogurt
  • 100 g  low-fat quark
  • 2 tbsp lemon juice
  • 1 small pinch of ground chilli
  • 1 ½ tbsp chopped fresh mint
  • 1 ½ tbsp chopped flat-leaf parsley to sprinkle over the dish
  • Pepper
  • Salt


  1. Bring the vegetable stock to the boil and pour over the couscous, stir and leave to stand for approx. 5–8 minutes.
  2. Peel the ginger, onion and garlic clove, then finely dice.
  3. Wash, clean and finely dice the peppers and courgette.
  4. Fry the ginger and onion gently in the oil, add the vegetables and garlic, then the vegetable stock and simmer everything gently for approx. 8–10 minutes.
  5. Mix the yogurt with the lemon juice, seasonings and mint.
  6. Arrange the couscous and vegetable mixture on 2 plates, sprinkle with parsley and serve with the minted yogurt sauce.

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