Baked Potatoes with Vegetable Couscous and Herb Toppings

For the baked potatoes with vegetable couscous and herb curd, first prepare the potatoes. Wash the tubers well, prick all around with a fork and brush with oil. Bake in the preheated oven at 200 degrees (convection oven) for about an hour.

Meanwhile, prepare the vegetable couscous. For this, peel the onion and garlic, chop both finely. Wash the bell bell pepper, remove the core and dice, also wash and dice the zucchini. Peel and finely grate the carrots.

Boil water in a pot, add a little salt. Add the couscous, simmer for 2 minutes and then let it sit for about 10 minutes.

In a pan, first sauté the onions, then the garlic. Add the vegetables and sauté briefly.

Mix with the couscous, season with salt, pepper, cumin and a little chili and keep the finished vegetable couscous warm.

For the herb curd, wash the herbs, pluck the leaves from the stems if necessary and chop finely. Stir the curd until smooth and mix with the chopped herbs, some mayonnaise, salt and pepper.

Remove the finished potatoes from the oven and cut lengthwise.

Fill the vegetable couscous in the middle and place a dollop of herb topping on top. Serve the baked potatoes with vegetable couscous and herb topping while still warm.

You can find the video for the recipe here.

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