John Myers
Contents
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Ingredients
for the yogurt dip:
- Olive oil
- 250 g Couscous
- Vegetable broth
- Zhoug or another oriental spice
- 1 Can Chickpeas, 400 g
- 1 Pc. Clove of garlic
- 3 tbsp Pumpkin seeds
- 1 tsp Curry powder
- 1 tsp Ground cumin, cumin
- 1 pinch Fennel seeds
- Salt pepper
- 0,5 bunch Basil
- 4 Pc. Eggs, boiled waxy for 5 or 6 minutes
- 125 g Bonbel, feta or soft goat cheese
- 300 g Natural yoghurt
- 1 tsp Ground cumin, cumin
- 1 tbsp Lemon juice
- 1 Splash Olive oil
- Salt pepper
Instructions
- Quarter the washed tomatoes and spread them with the cut surface facing up on a baking sheet lined with baking paper. Drizzle with olive oil, season with salt and pepper and simmer in the preheated oven (fan oven 140 degrees) on the middle rack for about 1 - 5 hours until they are lightly caramelized and slightly shriveled.
- Put the couscous in a bowl and pour enough boiling vegetable stock over it to just cover it. Cover and let soak for a few minutes, stirring occasionally. Season to taste with salt, pepper and zhoug. Loosen with a fork so that nothing sticks together.
- Heat 1 tablespoons of olive oil in a pan and add the drained chickpeas. Fry all over for about 5 minutes over medium heat. Squeeze in the garlic, add the pumpkin seeds, curry powder, cumin, fennel seeds, salt and pepper and fry for another 5 minutes. The chickpeas should then be golden yellow and crispy. Stir the contents of the pan into the couscous.
- Add the oven tomatoes to the couscous. Arrange everything in a large bowl or bowl. Mix the ingredients for the yogurt dip and sprinkle a few blobs on the salad. Hand the rest separately. Roughly chop the basil and sprinkle over the salad.
- Halve or quarter the peeled eggs and spread them on the salad with the sliced or crumbled cheese.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 29.1gProtein: 10.5gFat: 6.9g
