Buddha-Bowl
El El herbs (frozen, e.g. parsley)
Ingredients · Servings 2
- 80 g Couscous
- Salt
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 El Kräuter
- 400g carrot
- 20 g ginger
- 2 tsp turmeric powder
- Pfeffer
- 2 tsp maple syrup
- 1 Organic Orange
- 150 g soy yogurt
- 2 tablespoons almond kernel
- 200 g Halloumi
- 12 Minzblatt
Method · 30 min
- Pour 160–180 ml of boiling water over the couscous, add salt, and let it soak for about 5 minutes. Fluff with a fork, then stir in 1 tablespoon of olive oil, lemon juice, and herbs.
- Clean and coarsely grate the carrots. Peel and finely dice the ginger. Mix together the carrots, ginger, turmeric, salt, pepper, maple syrup, and 2 tablespoons of olive oil.
- Rinse the orange, finely grate the zest, and squeeze out the juice. Mix the yogurt, 2 tablespoons of orange juice, and ½ teaspoon of zest. Chop the almonds and toast them in a dry pan.
- Cut the halloumi into 1–2 cm thick slices. Heat the remaining oil in a pan and fry the halloumi until golden brown.
- Arrange the couscous, carrot salad, and halloumi on a plate. Top with yogurt, almonds, and mint.
g ginger (fresh)
Organic orange (small)
gg Sojajoghurt (natur)
gg Halloumi (Grilled Cheese)
