for 4 person

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 sprig	peppermint, leaves torn off

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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