Couscous Bowl with Yogurt Dressing

Ingredients17

• carrots200g
• agave syrup2 TL
• lime1 Stück
• onion1 Stück
• olive oil1 TL
• curry powder0.5 TL
• vegetable broth200ml
• couscous100g
• pointed cabbage150g
• ground flaxseed1 TL
• bell pepper0.5 Stück
• cucumber0.5 Stück
• pomegranate0.25 Stück
• plain yogurt150g
• flaxseed oil1 TL
• salt1 Prise
• black pepper1 Prise

Instructions

1. 1

   Peel the carrots, cut them into bite-sized pieces and place them in a pot.

2. 2

   Add 1 tsp agave syrup and the juice of half a lime and steam the carrots covered for about 12 minutes until tender-crisp.

3. 3

   Peel and finely dice the onion. Heat the olive oil in a second pot and sweat the onion without letting it brown.

4. 4

   Briefly sauté the curry powder until fragrant. Pour in the vegetable broth, add the couscous and let it swell for about 10 minutes.

5. 5

   Quarter the pointed cabbage, remove the core and slice it into fine strips. Knead it with a pinch of salt and the flaxseed until it softens and let it rest for 10 minutes.

6. 6

   Cut the bell pepper and cucumber into strips.

7. 7

   Arrange the couscous, carrots, cabbage, bell pepper and cucumber in bowls. Remove the pomegranate seeds and scatter them on top.

8. 8

   For the dressing, put the yogurt in a bowl and stir in 1 tsp agave syrup, the flaxseed oil and the juice of the remaining half lime, seasoning with a pinch of salt and pepper. Drizzle over the bowls.