An easy and colorful dish with red kool, walnoten, and pearl couscous. The crunchy toppings turn this into a delicious meal that is both tasty and good for you.
Ingredients:
- 200g parelcouscous
- 400g rode kool, fijngesneden
- 100g walnoten, grof gehakt
- 2 eetlepels olijfolie
- 1 ui, gesnipperd
- 2 teentjes knoflook, fijngehakt
- 1 theelepel komijnpoeder
- 1 theelepel korianderpoeder
- Zout en peper naar smaak
- Verse peterselie voor garnering
Instructions:
Follow the directions on the package to make the parachute
Take off and stand up
Arrange the olives in a big pan in the middle of the oven
Put the cut-off ui in front of and behind these until they are clear
Put the finely honed knoflook forward and backward for one minute more
Put the finely ground red coffee to the front and back for 5 to 7 minutes, or until they start to turn brown
Put the chili powder, coriander powder, salt, and pepper on top
Roer went out the door
Mix the couscous and walnuts together with the red chili oil in the pan
Still warm it up for two to three minutes
Take the pan from the fire and gather with verse Peterselie
Warm up the pearl couscous with red wine and walnuts and enjoy this delicious dish!
No comments:
Post a Comment