Nasi Goreng Style Couscous
Swap out the usual rice for a super speedy and tasty lunch or dinner inspired by a nasi-goreng. This fragrant and spicy dish is great for an easy meal for two. Use a vegetarian fish sauce for a delicious veggie meal.
Method
Prepare the couscous according to the packet instructions and fluff with a fork. Set aside.
Heat the oil in a wok over a medium-high heat. When hot add the shallots and cook for 2-3 minutes until softened and just beginning to caramelise. Add the garlic, ginger and chilli and cook for another 30 seconds until fragrant.
Add the green beans and cook for 1-2 minutes and then add the cabbage and carrot and stir fry for 1 minute. Mix together the fish sauce and soy sauces and pour in with the veg. Stir through and then toss through the couscous. Cook for another minute until heated through.
Meanwhile heat some oil in a frying pan and fry the eggs to your liking.
Serve the couscous with a fried egg on top, scatter with coriander and crispy fried onions (if using).
Ingredients
- 2 tbsp groundnut or vegetable oil
- 2 shallots, peeled and finely sliced
- 2 garlic cloves, minced
- 3cm root ginger, peeled and grated
- 1 red chilli, sliced
- 1 carrot, grated
- 50g fine green beans, cut in half
- 100g Chinese cabbage (or savoy), shredded
- 2 tsp fish sauce (or shrimp paste if you have it)
- 2 tbsp sweet soy sauce (Kecap Manis)
- 1 tbsp soy sauce
- 1 x packet of Ainsley Harriott Tomato & Chilli Couscous
- 2 eggs (optional)
- 1 tbsp chopped coriander
- shop-bought crispy fried onions, to serve (optional)