Couscous with Yogurt and Vegetables

Ingredients

• 6 Spring Onions
• 2 carrots
• 1 Zucchini
• 1 can chickpeas (400 ml)
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 200 ml vegetable broth
• 1 tsp cumin powder
• 1 tbsp Tomato Paste
• 200 g instant couscous
• a handful mint leaves
• 1 Garlic clove
• 450 g Greek yogurt
• 3 tbsp olive oil
• fresh mint for garnish

Instructions

1. 1.

   Wash, trim and cut the spring onions into small rolls. Peel and slice the carrots thinly. Wash, trim and dice the zucchini; rinse and drain the chickpeas in a sieve.

2. 2.

   Heat the olive oil in a pot, sauté the prepared vegetables for 5–10 minutes until lightly browned. Season with salt and pepper, then deglaze with vegetable broth. Bring to a boil, add cumin powder and stir in tomato paste. Add the couscous, mix well, cover and let stand off‑heat for about 5 minutes.

3. 3.

   Meanwhile, wash and pat dry the mint, then finely chop it. Peel the garlic and press it through a press. Whisk together yogurt, olive oil, mint, and garlic; season with salt and pepper to taste.

4. 4.

   Serve the couscous in deep bowls, spoon the mint yogurt on top, and garnish both with fresh mint sprigs.