Couscous pan with tomato sauce

Ingredients for 3 servings:

• 1 Chinese cabbage or white cabbage
• 300 ml vegetable stock
• 150 g couscous
• 1 small onion(s)
• 1 zucchini
• 2 tbsp oil
• 1 bunch of basil
• 100 g cashew nuts
• 50 g raisins
• 100 g cream cheese
• Salt and pepper, white from the mill
• 1 tsp curry
• 50 g crème fraîche (better: herbal crème fraîche)
• 1 tsp tomato paste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the Chinese cabbage and cook the leaves in boiling salted water for about 8 minutes until soft. Drain the cabbage and cut the individual leaves into small wedges. Heat 200 ml of vegetable stock in a saucepan. Add the couscous and let it swell on the switched off stovetop. Peel and dice the onion. Clean and dice the zucchini. Heat 1 tbsp of oil in a pan, stir-fry the onion and zucchini for 5 minutes, then sauté. Wash the basil and finely slice the leaves. Chop the cashews. Add everything to the couscous along with the cream cheese, cabbage, curry powder, and raisins and mix well. Season with salt and pepper. Mix 100 ml of vegetable stock (or less) with the tomato paste and crème fraîche, season with salt and pepper, and serve with the couscous.