Summary

Ingredients

• 250 g couscous
• 250 ml water
• 1 ½ cup yogurt
• 1 bell pepper (s)
• 1 clove garlic
• 2 medium beefsteak tomato (s)
• 2 pinches cardamom, fresh or powdered
• 2 teaspoons curry paste or curry powder
• 3 tablespoon tomato paste
• 0.5 ½ medium onion (s), red
• 1 ½ handful leeks
• 4 tablespoon vinegar
• 2 tablespoon lemon juice
• some salt and pepper
• 1 pinch (s) coriander
• 0.5 ½ handful parsley
• 1 bunch chives
• 1 pinch (s) ginger, fresh or in powder form
• 1 pinch (s) sugar
• 1 teaspoon vegetable stock

Print Recipe Pin Recipe

Instructions

1. Dice the vegetables and finely chop the garlic, possibly the fresh cardamom and ginger.
2. In the meantime, bring the water to the boil with a tablespoon of salt and the vegetable stock and then add the couscous. Let the couscous simmer for about 6 minutes, depending on the type and your own feelings, and then sieve it off.
3. Mix the couscous with the tomato paste, lemon juice, vinegar, yogurt, curry paste, sugar and spices. Now add the vegetables that have already been diced, mix well and season to taste. If you like, you can let the salad steep for a day or two, so it becomes even more intense.