John Myers
Ingredients for 2 servings:
- some tomatoes
- some cucumber slices
- 1 bell pepper(s)
- ½ lemon(s), juice
- 2 tbsp olive oil
- n. B. herbs
- n. B. spice(s)
- 150 g yogurt
- 30 g mixed herbs
- 1 ½ tbsp lemon juice
- 2 tbsp olive oil
- 6 slice(s) avocado pulp
- 60 g cheese cubes
- 250 g mixed fruits
- 80 g pomegranate seeds
- 2 eggs
- 100 g couscous
- 200 g peas
- 200 g mushrooms
- some rapeseed oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
with egg, fruits, peas, avocado, cheese cubes, yogurt sauce and pomegranate seeds
Chop the tomatoes, cucumber slices, and bell peppers, then toss them in a bowl with lemon juice, olive oil, and any seasoning you like—I recommend herbs. Mix the yogurt with the herbs, lemon juice, and olive oil and set aside. Also in separate bowls, prepare the avocado slices, cheese cubes, fruit, and pomegranate seeds. Boil the eggs for about 5 minutes until soft. Meanwhile, prepare the couscous according to the package instructions. Heat the peas in a saucepan and, meanwhile, briefly fry the sliced mushrooms in a pan with a little rapeseed oil. Transfer the cooked couscous to a bowl. Top with the mixed salad of tomatoes, cucumber, and bell peppers, the fried mushrooms, the peas, and the fruit. Decorate the bowl with the avocado slices, cheese cubes, and halved eggs. Finally, garnish the bowl with a little yogurt sauce and the pomegranate seeds.
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