Ingredients
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
Dip
Couscous
To serve
How it's done
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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