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
Leeks
Couscous
To serve
Utensils
One rectangular baking tin (approx. 25 x 30 cm), greased
How it's done
Leeks
Place the leeks (cut side up) in the tin, season. Top with the butter. Pour in the stock.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C. Remove.
Couscous
Mix the couscous and turmeric in a bowl. Pour the hot stock over the couscous, cover and leave to absorb for approx. 5 mins. Add the parsley and vinegar, then separate the couscous with a fork.
To serve
Combine the yoghurt, almond butter and soya sauce, spread on a platter. Plate up the leek and couscous, sprinkle with the almonds.
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