Vegan couscous with vegetables and mint sauce

Ingredients for 4 servings:

• 2 sweet potatoes
• 2 onions
• 1 can white beans, approx. 500 g
• 1 can Pizza tomatoes, approx. 400 g
• 3 carrots
• 3 bell peppers
• 2 cm ginger root
• 2 garlic cloves
• 1 tsp, heaped paprika powder, sweet
• 50 g raisins
• 1 tsp cumin powder
• 3 carnations
• 6 cardamom pods
• 1 tsp coriander powder
• ½ tsp cinnamon
• 1 tbsp tomato paste
• 200 g couscous
• 1 cup of soy yoghurt (yoghurt alternative) (Soya Skyr), approx. 400 g
• 1 bunch of mint
• ½ lime(s), juice
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

simply

Dice the onions and fry in oil. Peel and thinly slice the carrots. Peel and dice the sweet potatoes. Cut the bell peppers into small pieces. Add everything to the pot and fry for 5 minutes. Add the pizza tomatoes and another equal amount of water. Peel and finely grate the ginger. Add the crushed garlic. Add all the dry spices and raisins. Stir everything together and simmer with the lid on and on low heat for 15 minutes. Meanwhile, prepare the couscous. Bring an equal amount of water to a boil and, in a bowl, mix the couscous with a little salt and pepper. Cover and let the couscous stand for 10 minutes. Prepare the mint sauce. Mix the skyr with the juice of half a lime, a little salt and pepper, and the finely chopped mint leaves. After 15 minutes, thicken the vegetables with the tomato paste and add the drained and washed beans. It doesn’t need to be boiled any longer. Fluff the couscous with a fork. Serve everything on a plate. If you like, you can also serve it with Arabic bread.