Summary

Ingredients

• 450 ml vegetable stock
• 100 g coconut cream
• 400 g couscous
• 120 g nuts, mixed
• 6 tablespoon cranberries, dried
• 1 ½ kg vegetable mix, frozen, e.g., carrots, broccoli, corn, peppers
• 3 onion (s)
• 3 cloves garlic
• 300 ml olive oil
• 1 tablespoon curry powder
• 1 tablespoon cinnamon powder
• 1 tablespoon garam masala
• 1 bunch parsley, smooth
• 60 ml oil for frying
• 3 stalks mint
• some lemon juice
• salt

For the sauce:

• 250 g yourt
• 200 g cream cheese
• 200 ml cream
• 1 small cucumber (s)
• 2 cloves garlic
• 1 bunch parsley
• salt
• pepper
• possibly balsamic vinegar, whiter
• possibly sugar

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Instructions

1. Heat the vegetable stock in a saucepan with garam masala, cinnamon and curry powder. Dissolve coconut cream in it. Pour the broth over the couscous in a saucepan, stir and leave to soak, covered. Fluff with a fork and mix in olive oil.
2. Peel the garlic and onions and finely dice. Heat the oil in a pan and fry the onions and garlic until translucent. Add the defrosted vegetables and fry them until done. Season with salt and lemon juice. Fold the vegetables into the couscous, chop the mint and parsley and fold in 3/4 of them, season with salt.
3. For the yogurt sauce, peel and grate the cucumber, season with salt and let it steep for 30 minutes. Squeeze out in a sieve. Chop the parsley, press the garlic and mix all the ingredients together. Season to taste with salt, balsamic vinegar and possibly sugar.
4. Chop the nut mix and cranberries a little, toast them briefly in a pan without adding any fat.
5. Arrange the vegetable couscous on plates with the yogurt sauce, pour over the nut-cranberry mix and the remaining herbs and serve.