Vegetable couscous with nuts and yogurt sauce

Ingredients for 6 servings:

• 450 ml vegetable stock
• 100 g coconut cream
• 400 g couscous
• 120 g nuts, mixed
• 6 tbsp cranberries, dried
• 1 ½ kg mixed vegetables, frozen, e.g. carrots, broccoli, corn, peppers
• 3 onions
• 3 cloves garlic
• 300 ml olive oil
• 1 tbsp curry powder
• 1 tbsp cinnamon powder
• 1 tbsp garam masala
• 1 bunch parsley, flat
• 60 ml oil for frying
• 3 sprigs of mint
• some lemon juice
• Salt
• 250 g yogurt
• 200 g cream cheese
• 200 ml cream
• 1 small cucumber(s)
• 2 cloves garlic
• 1 bunch of parsley
• Salt
• pepper
• possibly balsamic vinegar, white
• possibly sugar

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

vegetarian, with oriental touch, delicious

Heat vegetable stock in a saucepan with garam masala, cinnamon, and curry powder. Dissolve coconut cream in the stock. Pour the stock over the couscous in a saucepan, stir, and cover to allow to swell. Fluff with a fork and stir in olive oil. Peel and finely dice the garlic and onions. Heat oil in a pan and sauté the onions and garlic until translucent. Add the thawed vegetables and fry until cooked through. Season with salt and lemon juice. Stir the vegetables into the couscous, chop the mint and parsley, and fold in 3/4 of the leaves. Season with salt to taste. For the yogurt sauce, peel and grate the cucumber, season with salt, and let stand for 30 minutes. Squeeze the liquid through a sieve. Chop the parsley, press the garlic, and mix all ingredients together. Season with salt, balsamic vinegar, and sugar, if desired. Chop the nut mix and cranberries slightly and briefly roast them in a pan without adding any fat. Arrange the vegetable couscous on plates with the yogurt sauce, top with the nut-cranberry mix and the remaining herbs, and serve.