Vegan Spicy Couscous with Mint Yogurt
Oriental spices meet a fresh, creamy dip.
A dish stands and falls with its spices! And hardly anywhere else there is such a diverse world of flavors as in oriental cuisine. In this recipe, the couscous also becomes a real flavor bomb through many different spices. As a counterpart there is a fresh yogurt dip, which harmonizes perfectly with the heavy flavors of the couscous through fresh mint, lemon and chili and balances them.
So get the orient in your kitchen!
For 2 - 3 servings you will need:
For the couscous:
1 orange, unsprayed
1 tsp. cinnamon
1/2 tsp. coriander, ground
1/2 tsp. mint, dried
1/2 tsp. allspice, ground
1/2 tsp. turmeric
1 pinch cayenne pepper
300ml vegetable broth
For the mint yogurt:
400g soy yogurt, unsweetened
1 bunch mint, fresh
1/2 lemon, unsprayed
1 - 2 tsp chili flakes
1 tsp agave syrup
1 clove garlic
Wash the lemon hot, cut it in half, grate the peel and then squeeze the juice.
Wash the mint and dry it well, then chop it finely.
Peel the garlic and chop it finely or press it through a garlic press.
Mix the soy yogurt with lemon zest and juice, chopped mint, garlic, chili flakes and agave syrup. Then season to taste with salt.
Wash the orange while hot, grate the peel and then squeeze out the juice.
Finely chop the dates.
Mix the couscous with the spices.
Heat the squeezed orange juice and the zest with broth and let the date pieces soak in it for about 5 minutes.
Then stir in the couscous and let it soak covered for 5-7 minutes. (if necessary, add a little more broth).
Loosen the couscous with a fork and add the alsan.
Serve the couscous together with the mint yogurt and the pomegranate seeds.