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