Savory Tips
Korean Twist
Kimchi Couscous
Ingredients
- Jongga Kimchi (or Jongga vegan Kimchi), chopped 80g
- Instant couscous, 100g
- Hot vegetables stock, 200ml
- Extra virgin olive oil 30ml
- Boiled green peas 50g
- Tomato, diced 40g
- Red bell pepper, diced 60g
- Mushroom, diced 60g
- Red onion, diced, 30g
- Mint, chopped 5 leaves
Directions
- Place couscous in a large bowl and put over the stock and 10ml of olive oil.
- Mix well and leave for 10 minutes until the stock has been absorbed.
- Dice tomato, red bell pepper, mushroom, and red onion, then sauté the vegetables with rest of olive oil for 5 minutes and let cool down.
- After 10 minutes mix with all ingredients with Kimchi.
- Garnish with Kimchi for more flavor and serve in a salad plate.