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Kumpir with couscous
30 m active | 1 h 30 m total
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
  • some pomegranate seeds, leaves torn off
  • 2 sprigs peppermint, leaves torn off
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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.