Couscous Bowl with Peppers, Zucchini and Yogurt-Lemon Sauce

A fresh Mediterranean bowl with warm couscous, roasted summer vegetables and a creamy yogurt-lemon sauce, ready on the table in about 25 minutes.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Couscous
• 200 ml Water
• 1 pc Zucchini
• 1 pc Red bell pepper
• 1 can Kidney beans (drained)
• 1 pc Red onion
• 150 g Cherry tomatoes
• 0.5 pc English cucumber
• 150 g Plain yogurt
• 80 g Feta
• 1 pc Lemon
• 1 pc Garlic clove
• 2 tbsp Olive oil
• 1 tsp Sweet paprika powder
• 1 bunch Parsley
• Salt and pepper

Method

1. Put the couscous in a bowl, pour 200 ml boiling water over it with a pinch of salt, cover and let it soak for 5 minutes, then fluff it up with a fork.
2. Cut the zucchini and bell pepper into about 2 cm cubes, cut the onion into wedges, halve the cherry tomatoes, dice the cucumber and finely chop the parsley.
3. Stir the yogurt together with the juice of half a lemon, some lemon zest, the pressed garlic clove, salt and pepper.
4. Heat the olive oil in a large pan, fry the zucchini, bell pepper and onion over medium to high heat for about 8 minutes until they develop roasted flavors. Drain the kidney beans, add them and fry for 2 more minutes, then season with paprika powder, salt and pepper.
5. Season the couscous with the juice of the remaining half lemon and divide it between two bowls. Top with the vegetables and beans, add the tomatoes and cucumber, crumble the feta over it, drizzle the yogurt sauce on top and sprinkle with parsley.