John Myers
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Oriental Couscous with Spiced Yoghurt
The perfect oriental couscous with spiced yoghurt recipe with a picture and simple step-by-step instructions.
Oriental couscous
- 150 g Cauliflower florets
- 100 g Couscous
- 2 tbsp Raisins
- 25 g Roasted almond flakes
- 450 ml Vegetable broth
- 2 Limes, the juice and zest
- 100 g Fine apple cubes
- 2 Stalk Mint, finely chopped
- 2 Stalk Leaf parsley, finely chopped
- 2 Stalk Coriander, finely chopped
- Ras-El-Hanout Spice Mixture Morocco
- Salt
Seasoned yogurt
- 200 g Turkish yogurt 10%
- 200 g Sour cream
- 0,5 Star anise
- 1 Cardamom pod
- 0,5 tsp Coriander seeds
- 1 Stripes Orange peel
- 1 Stripes Lemon peel
- 1 Bay leaf
- 3 Cloves
- 2 Branches Thyme, the plucked leaves
- Salt
- Raw cane sugar
Seasoned yogurt
- Mix the yoghurt with the sour cream, put all the other ingredients – except salt and sugar – in a mortar and pound, then stir into the yoghurt and season with salt and pepper and let it steep for 15 to 20 minutes. Then strain the yogurt through a fine sieve.
Oriental couscous
- Finely grate the cauliflower florets with a very sharp grater. A microplane or another ground grater is best suited for this. Mix the grated cauliflower florets with the couscous, raisins and toasted almond flakes in a bowl.
- Bring the vegetable stock with the lime juice to a boil. Add the couscous mixture, stir once, put the lid on, remove from the heat and let it soak for a few minutes. Season to taste with Ras el Hanout and salt. And then mix in the apple cubes, the lime zest and the finely chopped herbs and serve with the yogurt.
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