Zucchini and leek vegetables with teriyaki sausage, orange couscous and dill and mint sauce

Ingredients for 2 servings:

• 300 g zucchini
• 150 g leek
• 1 m.-large Pepper
• 4 garlic cloves
• 4 tsp miso paste, dark
• 2 tbsp olive oil
• 50 ml water
• n. B. Salt
• e.g. chili powder
• 225 g smoked Mettenden
• 1 tbsp soy sauce
• 2 tsp honey, liquid
• 1 tbsp oil for frying
• 150 g couscous
• 200 ml water, boiling
• 100 ml orange juice
• 1 tsp, heaped vegetable stock powder
• 150 g yogurt, Greek or Turkish, 10% fat
• 1 tbsp dill, frozen
• 1 tsp mint, dried
• 2 tsp lemon juice
• 2 pinches of salt
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Slice the Mettwurst. Wash the zucchini, cut off the stalk, halve lengthwise, and slice into slices. Wash the leek and slice into rings. Peel the garlic cloves and press or finely chop. Cut off the stalk of the pepper, score it lengthwise with a knife, open it up, remove the seeds and white inner membrane, wash it, and slice into rings. If you want it spicier, leave the seeds and membrane in. For the dill and mint sauce, mix the yogurt with the dill and mint and season with lemon juice, salt, and sugar. Let it marinate in the refrigerator. Fry the Mettwurst slices in a pan in the oil for about 2-3 minutes. Deglaze with the soy sauce. Add the honey and caramelize for about 2 minutes while tossing. Then remove the sausage from the pan with the teriyaki sauce and set aside. Add the olive oil to the pan and sauté the zucchini, leek, garlic, and pepper for about 5-7 minutes. Meanwhile, place the couscous in a bowl and sprinkle with the vegetable stock powder. Pour over the boiling water and orange juice and let it swell. When the vegetables are al dente, stir in the miso paste and fry briefly. Deglaze with the water. Add the Mettwurst slices with the teriyaki sauce, mix through, and heat through again. Season to taste with salt and chili powder. Serve the couscous with the vegetable and sausage mixture and pour the sauce over it, or serve separately. German Mettwurst meets Asian, African, and Turkish influences in this dish.