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Vegetable couscous with minted yogurt sauce
Cous cous alle verdure con salsa di yogurt alla menta
Vegetarian Dishes for losing weight
Vegetable couscous with minted yogurt sauce
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2

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.

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