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Fresh couscous with broccoli, mint and white cheese

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"with fried pointed pepper, cashew nuts and yogurt sauce"

Serves 2 people | Prep Time 25 minutes | Cook Time

Why I Love This Recipe

Allergens :Gluten-containing grains• Milk (including lactose)• Peanuts• Nuts

Always refer to the product label for the most accurate information on ingredients and allergens

Ingredients You'll Need

10g mint
2 garlic cloves
1/2 cucumber
250g broccoli
120g couscous
1 red pointed pepper
1 red onion
1 lemon
50g semi-skimmed yogurt
50g sour cream
20g salted cashews
50f white cheese
1 vegetable stock cube
1 tbsp olive oil
salt and pepper


Bring 200 ml of water per person to the boil in a saucepan with a lid. Crumble 1/4 stock cube per person above the pan. Coarsely chop the mint leaves. Crush or finely chop the garlic. Slice the cucumber and keep separately.

Cut the flower of the broccoli into small florets and chop the florets coarsely. Cut the stem into cubes of 1 by 1 cm. Cook the broccoli in the pan with stock for 1 - 2 minutes. Turn off the heat, but do not drain. Weigh the couscous and add half of the garlic to the pan with broccoli and stock. Stir together and let it soak, covered, until ready to use. Cut the red pointed pepper into strips and the red onion into thin half rings. Squeeze 1/4 lemon per person into a small bowl. Cut the rest into wedges.

Heat 1/2 tbsp olive oil per person in a frying pan over medium heat. Fry the onion and red pointed pepper for 6 - 7 minutes. Add the rest of the garlic in the last minute. In a bowl, mix half of the mint with the yogurt, salt and pepper. Stir the sour cream, lemon juice and the rest of the mint into the couscous with broccoli. Season with salt and pepper.

Coarsely chop the cashews and crumble the feta. Divide the broccoli couscous over the plates, spoon the vegetables on top and place the cucumber slices next to them. Garnish with the cashews, white cheese and a lemon wedge. Serve with the yogurt sauce.

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