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🍽️ Oven Leek with Lemon Dip and Pomegranate Mint Couscous

551 kcal · 30 min · 4 servings

Oven Leek with Lemon Dip and Pomegranate Mint Couscous Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Place the breadcrumbs in a dry pan and toast them over medium heat for about 2 minutes until golden brown.
  3. 3. Pour the toasted crumbs onto a plate and let them cool down.
  4. 4. Add the hazelnuts and pistachios to the same pan and toast them for approx. 2 minutes while stirring constantly.
  5. 5. Remove the nuts from the pan, let them cool, and chop them finely.
  6. 6. Mix the chopped nuts with coriander and cumin in a small bowl.
  7. 7. Cut the leek lengthwise in half and remove any wilted green parts.
  8. 8. Wash the leek thoroughly under running water and pat it dry with a kitchen towel.
  9. 9. Place the leek on a baking sheet lined with baking paper.
  10. 10. Wash the lemons and grate about 2 teaspoons of zest.
  11. 11. Halve the lemons and squeeze out the juice.
  12. 12. In a small bowl, mix 3 tablespoons of olive oil, 1 tablespoon of lemon juice, half of the honey, as well as salt and pepper.
  13. 13. Brush the leek with this marinade.
  14. 14. Sprinkle the toasted crumbs and the nut mixture evenly over the leek.
  15. 15. Place the tray in the preheated oven for about 20 minutes.
  16. 16. Bring about 450 milliliters of vegetable broth to a boil in a pot.
  17. 17. Remove the pot from the heat and cover it.
  18. 18. Put the couscous in a bowl and pour the hot broth over it.
  19. 19. Cover the bowl with cling film and let the couscous swell for approx. 10 minutes.
  20. 20. Cut open the pomegranate and remove the seeds.
  21. 21. Chop the cashew nuts roughly.
  22. 22. Wash the mint, shake it dry, and pluck the leaves from the stems.
  23. 23. Chop the mint leaves finely.
  24. 24. In a bowl, mix 3 tablespoons of olive oil, 3 tablespoons of lemon juice, 1 teaspoon of lemon zest, the remaining honey, as well as 2 pinches each of salt and pepper.
  25. 25. Add the mint, the pomegranate seeds, and the swollen couscous to the dressing.
  26. 26. Mix everything well together.
  27. 27. In a small bowl, mix 1 teaspoon of lemon zest, 1 pinch of sugar, and 1 pinch of salt with the sour cream.
  28. 28. Remove the baked leek from the oven.
  29. 29. Cut the leek crosswise if necessary.
  30. 30. Distribute the leek onto plates.
  31. 31. Sprinkle the leek with the chopped cashew nuts.
  32. 32. Serve the pomegranate mint couscous next to the leek.
  33. 33. Serve the dip in a small bowl alongside.
  34. 34. Enjoy your meal!

Nutrition per serving