Saturday, 2 February 2013

Thai Veg with Israeli Couscous

Today I am destroying a sofa with the hope that a new one will arrive on Monday! Whilst I'm doing that, here is a lovely lunch recipe, it is fantastic served hot or cold and is my first try with giant Israeli couscous and I have to say I like it!

Thai Veg with Israeli Couscous (adapted from Straight Up Food)
(Serves 4)

300g dry Israeli couscous
1 tbsp oil
1 head broccoli, cut into small florets
3 carrots, thinly sliced or julienned
8 mushrooms, diced
½ head of cabbage, thinly sliced
100g frozen peas, thawed
bunch of coriander, roughly chopped
4 spring onions, chopped

For the sauce
30 ml water
2 cloves garlic
1 tbsp fresh ginger, minced
2 tbsp peanut butter
2 tbsp soy sauce

Cook the couscous according to packet instructions. Drain and rinse with cool water.

While couscous is cooking, blend sauce ingredients until smooth, check that peanut butter is completely incorporated. Set aside.

In a large saucepan, heat the oil and then add the broccoli, carrots and mushrooms, and cook on a medium-high heat for about 5 minutes to begin softening. Add the cabbage and peas, and cook for another 5 minutes, until the broccoli, carrots and cabbage are softened.

Add the sauce, couscous, coriander and scallions to the vegetables, and thoroughly mix through, cooking another minute or two. Remove from the heat and allow to cool. Transfer to your lunchbox and garnish with cilantro or toasted sesame seeds.

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