Couscous Pan with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 Chinese cabbage or white cabbage
- 300 ml vegetable stock
- 150 g couscous
- 1 small onion (s)
- 1 zucchini
- 2 tablespoons oil
- 1 bunch basil
- 100 g cashew nuts
- 50 g raisins
- 100 g cream cheese
- Salt and pepper, whiter from the mill
- 1 teaspoon curry
- 50 g crème fraîche (better: herb crème fraîche)
- 1 teaspoon tomato paste
Print Recipe
Pin Recipe Instructions
- Clean the Chinese cabbage and cook the cabbage leaves in salted boiling water for about 8 minutes until soft. Drain the cabbage and cut the individual leaves into small corners
- Heat 200 ml of vegetable stock in a saucepan. Add the couscous and let it soak on the switched off hotplate.
- Peel and dice the onion. Clean and dice the zucchini.
- Heat 1 tablespoon of oil in a pan, sauté the onion and zucchini for 5 minutes while stirring. Wash the basil and finely chop the leaves. Chop the cashew nuts.
- Add everything to the couscous with the cream cheese, cabbage, curry and raisins and stir well. Season to taste with salt and pepper.
- Mix 100 ml vegetable stock (or less) with tomato paste and crème fraîche, season with salt and pepper and serve with the couscous.
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