Summary

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

1. 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.
2. 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.
3. 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.