Couscous with Falafel and Yoghurt Sauce

For a big plate (about 6-8 Portions)

500g Couscous
About 1/2 liter Vegetable Bouillon
200g Cherry Tomatoes, quartered
Some Lime or Vinegar
(Salt)
Pepper
1/2 Pomegranate

Yoghurt Sauce:
500g Soy Yoghurt
Salt
Pepper
Lime Juice
Fresh Cilantro

Falafel:
500g Garbanzo (or 250g Garbanzo and 250g yellow peas), cooked
1 Onion, peeled and quartered
1 clove Garlic, peeled
Salt
Pepper
fresh cilantro
Cumin powder
Chili Powder
Curcuma powder
2 Tsp. Locust bean gum powder
Oil

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To make the Couscous: Mix the Couscous and the Tomatoes. Boil Water and mix the Bouillon with the Water. Poor it over the Couscous and cover it. After about 5 Minutes you can add more hot Bouillon and cover it again. Until the Couscous isn’t try anymore. Add some Lime Juice and season to taste and set aside.

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For the Falafel: Add all the ingredients into a food processor until you have one mixture. Poor Oil in a pan until the ground is covered. Make little paddies and fry them golden brown in the pan.

For the Sauce: Chop the Cilantro and mix it with the Yoghurt, some Lime juice, Salt and Pepper.

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Sprinkle the pomegranate over it

Serve either warm or cold

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