Scharfer Couscous mit Limettenjoghurt

Instructions

1. 1

   Halve the pepper and the chili, remove seeds and membranes and wash them. Cut the pepper into strips and dice the chili. Clean the mushrooms, rub them clean and slice them. Wash and trim the spring onions and cut them into thin rings.

2. 2

   Heat the oil in a pan or pot and sweat the vegetables and chili for 2 minutes, stirring now and then. Stir in the couscous and fry for 1 minute.

3. 3

   Pour in the stock, bring to the boil, then switch off the hob and let the couscous swell, covered, for 10 minutes.

4. 4

   Meanwhile stir the yoghurt with the sour cream, lime juice and zest and salt it lightly. Rinse the parsley, pat it dry, pick the leaves and chop them.

5. 5

   Fluff up the finished couscous, season with salt and pepper and sprinkle with the chopped parsley. Serve with the lime yoghurt.