Ofenkartoffel mit Paprika Couscous und VEGGY Classic

Baked Potatoes with Couscous and Red Cabbage

40—50 Min

What an explosion of flavors you can achieve with a simple baked potato and an unbelievably tasty paprika and couscous filling. Topped with a wonderfully creamy herb yogurt and our Veggy Classic mix. The finished dish can even be garnished with some fresh arugula and cocktail tomatoes.

Ingredients 4 Portions

Preparation

  1. 1

    Rub the potatoes with oil and cook in a preheated oven for around 30–50 minutes (depending on how big they are) at 220°C (428°F). 

  2. 2

    Meanwhile, slice the red cabbage and onion into fine strips. Marinate with 2 tbsp. of vinegar and 2 tbsp. of oil and put to one side.

  3. 3

    Cook the couscous according to the instructions on the packaging and allow to cool. To make the tomato and red bell pepper puree: Roughly chop the vegetables and fry them in olive oil. Add the paprika, fry briefly, then use 1 tbsp. of vinegar and 5 tbsp. of water to deglaze the pan. Cook for 1–2 minutes with the lid on, add more water if needed, then blend until smooth.

  4. 4

    Mix the couscous with the tomato and red bell pepper puree and season with Veggy Classic mix. Finely chop freshly plucked mint leaves and mix with the couscous. To make the herb yogurt: Combine the relevant ingredients and put to one side.

  5. 5

    To serve, cut the potatoes lengthways and slightly loosen the flesh. Fill with red cabbage, couscous, and quartered tomatoes. Garnish with the herb yogurt and enjoy.