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- Kumpir with couscous
Kumpir with couscous
Nutrition facts per serving:
- Energy in kcal about 487
- Fat about 9g
- Carbohydrates about 85g
- Protein about 13g
This is needed
This is needed
for 4 people
Potatoes
- 4 large waxy potatoes (each approx. 400 g)
Dip
- 180 g coconut milk yoghurt
- 1 tsp Dukkah (spice mix)
Couscous
- 0.25 tsp salt
- 120 g couscous
- 2 dl water, boiling
- 0.5 bunch peppermint, finely chopped
- 0.5 bunch flat-leaf parsley, finely chopped
To serve
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- some pomegranate seeds, leaves torn off
- 2 sprigs peppermint, leaves torn off
And that's how it's done
And that's how it's done
Potatoes
Pierce the potato skins 12 times, place on a baking tray lined with baking paper.
To bake
Approx. 60 mins. in the centre of an oven preheated to 180°C.
Dip
Mix the yoghurt with the dukkah.
Couscous
Place the couscous and salt in a bowl. Pour boiling water over the couscous, cover and leave to absorb for approx. 10 mins. Fluff up the couscous with a fork, mix in the herbs.
To serve
Cut into the potatoes and pull them slightly open. Top with the dip and a little couscous, sprinkle with pomegranate seeds. Serve with the remaining couscous. Garnish with peppermint.
