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


4 people


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:

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4 large waxy potatoes (each approx. 400 g)


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


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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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.


Mix the yoghurt with the dukkah.


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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