Kimchi Couscous
We’ve swapped rice for couscous in this super quick and tasty Korean-inspired lunch bowl. If you like things extra spicy feel free to add some gochugaru or chilli flakes and for a larger meal try adding some chopped frankfurters, cooked ham and/or mushrooms.
Method
Prepare the couscous according to the packet instructions. Allow to cool a little and fluff with a fork.
Heat a drizzle of oil in a frying pan or wok. Add the garlic and cook for 30 seconds. Add the kimchi and stir-fry over a medium-high heat for a minute or two. Add the cooked couscous, whites of the spring onions and the kimchi juice. Stir fry for 1-2 minutes to combine the flavours. Drizzle with the sesame oil, toss through and remove from the heat.
Garnish with the spring onion greens, sesame seeds and seaweed. Top with a fried egg if you like.
Ingredients
- 1 x packet of Ainsley Tomato & Chilli Couscous
- vegetable oil
- 1 clove of garlic, minced
- 3 tbsp Kimchi
- 1 tsp Kimchi juice (from the jar)
- 2 spring onions, trimmed & sliced (green & whites separated)
- 1-2 tsp toasted sesame oil
- 1 tsp sesame seeds, toasted
- 1 sheet of roasted seaweed (nori), sliced (optional)
- fried eggs, to serve (optional)