Kumpir with couscous

Kumpir with couscous

Total: 1 hr 30 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 487 kcal
, Fat: 9 g
, Carbohydrate: 85 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Potatoes

4 large waxy potatoes (each approx. 400 g)

Dip

180 g coconut milk yoghurt
1 tsp Dukkah (spice mix)

Couscous

120 g couscous
¼ tsp salt
2 dl water, boiling
½ bunch flat-leaf parsley, finely chopped
½ bunch peppermint, finely chopped

To serve

some pomegranate seeds, leaves torn off
2 sprigs peppermint, leaves torn off
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How it's done

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Potatoes

Pierce the potato skins 12 times, place on a baking tray lined with baking paper.

To bake

Approx. 60 mins. in the centre of an oven preheated to 180°C.

Dip

Mix the yoghurt with the dukkah.

Couscous

Place the couscous and salt in a bowl. Pour boiling water over the couscous, cover and leave to absorb for approx. 10 mins. Fluff up the couscous with a fork, mix in the herbs.

To serve

Cut into the potatoes and pull them slightly open. Top with the dip and a little couscous, sprinkle with pomegranate seeds. Serve with the remaining couscous. Garnish with peppermint.

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