John Myers
Vegetable Couscous with Lemon Yogurt
The perfect vegetable couscous with lemon yogurt recipe with a picture and simple step-by-step instructions.
For the lemon yogurt:
- Vegetable broth
- Salt, pepper, curry powder
- 2 Carrots
- 1 tbsp Olive oil
- 1 small Onion
- 2 tbsp 8-Kräuter-Mischung, tiefgekühlt
- 1 small Zucchini
- 1 cups Yogurt
- Salt pepper
- 1 tsp Ground lemon peel
- Juice of 1/2 lemon
- Mix the yoghurt with the lemon juice and zest, salt and pepper. Refrigerate.
- Bring the couscous with the hot vegetable stock to the boil and let it soak on the switched off stove.
- Peel the onion and dice finely. Wash zucchini and carrots and cut into cubes.
- Heat the olive oil in a pan. Fry the onion and the prepared vegetables in it. Fry for about 5-8 minutes, turning several times. Season with vegetable stock powder and stir in the herb mixture.
- Mix the vegetables and couscous together and serve with lemon yogurt.
- Pork steaks taste great with it.
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