1 portion contains approximately:
400 | kcal |
22 g | protein |
8 g | fat |
60 g | carbohydrates |
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125 g cous cous (instant)
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350 ml vegetable stock
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2 cm ginger
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30 g red onion
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1 clove of garlic
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100 g red peppers
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100 g green peppers
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200 g courgette
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1 tbsp rapeseed oil
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150 g natural, low-fat yogurt
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100 g low-fat quark
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2 tbsp lemon juice
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1 small pinch of ground chilli
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1 ½ tbsp chopped fresh mint
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1 ½ tbsp chopped flat-leaf parsley to sprinkle over the dish
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Pepper
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Salt
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1
Bring the vegetable stock to the boil and pour over the couscous, stir and leave to stand for approx. 5–8 minutes.
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2
Peel the ginger, onion and garlic clove, then finely dice.
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3
Wash, clean and finely dice the peppers and courgette.
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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.
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5
Mix the yogurt with the lemon juice, seasonings and mint.
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6
Arrange the couscous and vegetable mixture on 2 plates, sprinkle with parsley and serve with the minted yogurt sauce.