Couscous with dukkah oven vegetables

Ingredients

  • 1 × Bell Pepper
  • 1 × Courgette
  • 2 × Carrot
  • 2 × Tomato
  • 100g Joghurt
  • 1 × Garlic Clove
  • 100g Feta Cheese (Hirtenkäse)
  • 150g Cous Cous
  • 2g Spices! (Dukkah?)
  • 1 × Red Onion
  • 1 × Lemon
  • 4g Vegetable Stock
  • 10g Mint
  • 10g Parsley
  • 1 × Spring Onion

Method

  1. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection). Heat some water in the kettle.

  2. Halve the pepper, remove the core and cut the pepper halves into 1 cm strips. Remove the ends of the zucchini, halve the zucchini lengthways and cut into 1 cm crescents. Peel the carrots and cut them diagonally into thin slices. Spread them on a baking sheet lined with baking paper, mix with 1 tbsp of oil, spices, and salt & pepper. Put aside for now.

  3. Peel the onion and garlic and chop both finely. Halve the tomatoes, remove the stalk and cut the tomato halves into 1 cm fine cubes. Cut the white and green parts of the spring onions separately into fine rings. Cut the lemon in 4 sices. Finely chop the parsley and mint leaves. Roughly crumble the shepherd’s cheese in a small bowl. Prepare a vegetable broth with vegetable stock and 250ml hot water.

  4. Put the vegetables in the oven and bake for 20-25 minutes, until the vegetables are soft.

  5. Mix the yoghurt with the green spring onion rings in a small bowl and season with salt and pepper.

  6. Squeeze 1 lemon slice into a separate large bowl and add 1 tbsp oil, salt & pepper, and mix together. Add tomatoes and white spring onion rings.

  7. In a large saucepan 1 tbsp [1.5 tbsp | Heat 2 tbsp] oil over medium heat, add onion and garlic and fry together for 2 - 3 minutes. Deglaze with vegetable broth and add salt. Let everything boil once. Put the couscous in the pot, bring to the boil again briefly, remove from the heat and let soak for 5 - 8 minutes until the couscous is soft.

  8. Fluff the couscous a little with a fork and mix in two thirds of the chopped parsley and mint, season with salt and pepper. Spread the couscous on plates and arrange the oven vegetables on top. Top with herder cheese, diced tomatoes and the remaining herbs and enjoy with yogurt dip and lemon wedges.