Prepare the dip first and let it rest for 2-3 hours, so the flavours have time to fully develop.
Remove the mint leaves from the stalks, peel the garlic and then chop both the ingredients finely with a knife. Mix the chopped ingredients and Ras el Hanout into the yoghurt, before putting it into the fridge.
Preparing the couscous:
Use the OFYR to bring the vegetable stock and beetroot juice to a boil in a saucepan or OFYR Casserole 26. Stir in the couscous and Ras el Hanout, then set aside and let it steam on the cooler side of the cooking plate. Stir in the sultanas and slivered almonds. Once the liquid has been absorbed, briefly warm the couscous up again using the OFYR.
Serve with the garlic-mint yoghurt.
This dish pairs perfectly with just about any type of meat or vegetable.
Recipe by Kristian van Bergerem