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WOMAN summer kitchen: couscous salad with mint yoghurt
WOMAN summer kitchen: couscous salad with mint yoghurt

The WOMAN summer kitchen is entering the next round! With food blogger Eva from “Mei liabste Speis”: Look forward to a summery couscous salad with refreshing mint yogurt!

food blog, eat, summer, healthy
food blog, eat, summer, healthy

The WOMAN summer kitchen continues! Every week we present you the favorite recipe of a local food blogger. This time it's Eva from - the Graz native puts her focus on simple dishes where the good quality of the food is in the foreground. Look forward to their delicious couscous salad with refreshing mint yogurt.

The WOMAN summer kitchen is an initiative with the Austrian Food Blog Award. (Here you can find out everything you need to know!) You can also find the cooking video on our Instagram channel. Have fun watching!

Couscous salad with mint yogurt

You need this:

For the spice mix:

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin
  • 2 (whole) allspice
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger powder
  • 1 pinch of Ceylon cinnamon
  • Chilli (at will)

For the couscous

  • 1 cup couscous (instant)
  • 1 cup of water
  • 1 teaspoon homemade vegetable paste or vegetable soup seasoning
  • 1 thumb-sized piece of butter (optional)
  • 4 tbsp olive oil
  • Juice of one lemon
  • 1 handful of mint
  • Salt pepper

vegetables("Best fresh from the garden!" Says Eva)

  • 250 g tomatoes
  • 1 cucumber
  • 1/2 bell pepper
  • 1 spring onion
  • 1 small zucchini
  • 1 tbsp olive oil
  • Salt pepper
  • optional: 1 handful of olives, capers, sun-dried tomatoes

For the mint yogurt

  • 200 g Greek yogurt
  • 1 tbsp olive oil
  • a couple of lemon zest
  • Mint (to taste)

That's how it's done:

For the spice mixture, put the spices in the mortar, crush them and roast them in a pan without fat until they start to smell wonderful. Put aside. Put the water for the couscous on the stove. As soon as it boils, add the spice mixture, vegetable paste and the piece of butter - then pour in the cousous. Turn off the stove and let it swell. In the meantime, cut the tomatoes, cucumber, bell pepper and spring onion into small pieces. Cut the zucchini into thin strips or small cubes and season with a little salt and pepper. Heat the olive oil in a pan and briefly fry the zucchini.

Loosen the couscous with a fork, add the vegetables and season with salt, pepper, olive oil and fresh lemon juice. Finely chop the mint and stir in as well. Finely chop the mint for the yogurt and mix with the remaining ingredients. Voilá!

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