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Couscous and vegetable pan with light cheese sauce

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Ingredients for 2 servings:

  • 1 bell pepper(s), red
  • 1 bell pepper(s), yellow
  • 1 stalk(s) leek
  • 150 g mushrooms
  • 2 tsp oil
  • ½ tsp sambal oelek
  • 45 g couscous, dry
  • 500 ml vegetable stock
  • 2 tbsp cream cheese, 9% fat
  • some basil, finely chopped
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

WW suitable

Clean, deseed, and slice the bell peppers. Clean the leek and slice into rings. Clean and slice the mushrooms. Sauté the vegetables in 2 teaspoons of oil and stir in a little sambal oelek. Add the couscous, cook briefly, and deglaze with the vegetable stock. Simmer for about 10 minutes, until the couscous is cooked. Then stir in the cream cheese and basil and season with salt, pepper, and paprika.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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