Summary

Ingredients

• 2 bell pepper (s), (red)
• 1 chilli pepper (s), (hot)
• 125 g couscous (instant, precooked)
• 300 g mushrooms
• 1 onion (s)
• 2 tablespoon olive oil
• 300 ml vegetable stock
• 300 g natural yourt
• 3 tablespoon lemon juice
• parsley
• Seasoned Salt
• 2 cloves garlic
• 0.5 teaspoon ½ sambal oelek
• pepper

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Instructions

1. Wash and clean the peppers and cut into thin strips. Wash and core the chilli pepper and chop into small pieces. Clean the mushrooms and cut into thin strips. Peel and halve the onion and cut into thin rings.
2. Heat the oil and fry the onions. Squeeze the garlic and add the bell pepper, chilli pepper and mushrooms and cook for a few minutes until the bell pepper and onions are cooked through.
3. Add the couscous, pour in the vegetable stock, season with salt and pepper, season with sambal olek, stir well, turn off the stove and let it stand, covered if possible, for about 10 minutes.
4. In the meantime, mix the yoghurt with the lemon juice and parsley and season with salt.
5. Serve the finished couscous in a bowl and serve the lemon sauce in a sauce boat next to it. This is then poured over the couscous on the plate.
6. (Do not pour over it beforehand, otherwise the couscous will soak up all of the sauce.