Cucumber and radish couscous with pea and mint puree

Ingredients for 4 servings:

• 120 g couscous
• 230 ml vegetable stock
• 350 g peas, frozen
• 1 shallot(s)
• 180 g cucumber(s)
• 1 bunch of radishes
• 1 bunch of dill
• Sea salt
• Pepper, coarse, black
• 2 lemons
• 3 tbsp soy yogurt (yogurt alternative) or mild natural yogurt
• 6 sprigs of mint

Instructions

Working time approx. 30 minutes; Rest time approx. 8 minutes; Total time approx. 38 minutes

simple & fresh

Rinse the couscous in a fine sieve with clean water, place it in a bowl, and pour over the hot stock. Stir and cover the bowl with a plate. Let the couscous swell for five to eight minutes. Let the peas thaw slowly in warm water. Peel the shallot and dice it very finely. Peel the cucumber, remove the core, and also dice it very finely. Wash and dice four radishes. Prepare two tablespoons of chopped dill. Stir the couscous and mix with the diced shallots, cucumber, and radish. Fold in the chopped dill and season the couscous with sea salt, cracked pepper, and three to four tablespoons of lemon juice. Stir in the yogurt and set the couscous aside to marinate. Reserve one to two tablespoons of peas per serving for garnish. Place the remaining peas in a blender with four tablespoons of lemon juice, the leaves from six to eight mint sprigs, and sea salt. Puree the peas and season with lemon juice and salt to taste. Fill a garnishing ring about two-thirds full with couscous. Then add 2 to 3 tablespoons of pea and mint puree per serving. Press down the contents and peel off the garnishing ring. Top the couscous and pea puree towers with radish slices. Place another small spoonful of pea puree on top and garnish the tower with peas and dill. Tip: You can also serve it with briefly fried salmon or king prawns. Very tasty and fresh.