Chinese cabbage with couscous from the pan

Ingredients for 4 servings:

• 1 Chinese cabbage
• 2 tbsp oil
• 3 tsp vegetable stock powder, instant
• 150 g couscous
• 1 onion(s)
• 2 small tomatoes
• 1 small bunch of basil
• 3 tsp peanuts, salted
• 50 g raisins
• 150 g herb cream cheese
• 1 tsp, heaped curry powder
• 1 tsp, heaped tomato paste
• 200 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian pan dish, Aegi’s own creation

Clean and chop the Chinese cabbage, and braise it in a pan with a little oil and water. Add the finely chopped onion. When both are cooked, sprinkle the vegetable stock over it and stir to combine. Boil 200ml of water in a kettle. Place the couscous in a bowl and pour the hot water over it. Allow to swell. Add the raisins (do not stir yet). Wash the basil and finely slice the leaves. Add the finely diced tomatoes to the pan, stirring in the tomato paste and curry powder one at a time. Then stir in the cream cheese thoroughly, add the couscous, raisins, and peanuts, and stir to combine. Finally, add the basil.