Aegis Chinese Cabbage with Couscous from Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 Chinese cabbage
- 2 tablespoons oil
- 3 teaspoon vegetable stock, instant
- 150 g couscous
- 1 onion (s)
- 2 small tomato (s)
- 1 small Bunch fresh basil
- 3 teaspoon peanuts, salted
- 50 g raisins
- 150 g herbal cream cheese
- 1 teaspoon, heaped curry
- 1 teaspoon, heaped tomato paste
- 200 ml water
Print Recipe
Pin Recipe Instructions
- Clean and chop the Chinese cabbage and stew in a pan with a little oil and a little water. Add the finely chopped onion. When both are done, sprinkle the vegetable stock over them and stir.
- Boil 200 ml of water with the kettle. Put the couscous in a bowl and pour the hot water over it. Let it swell. Place the raisins on top (do not stir yet). Wash the basil and cut the leaves into fine strips.
- Add the chopped tomatoes to the pan, stir in the tomato paste and curry one at a time. Then stir in the cream cheese very well, add the couscous, raisins and peanuts, stir. Add basil as the last.
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