CARROT COUSCOUS

I love this salad all year around, in the summer with BBQ chicken or lamb especially. But in the winter months it really comes in handy to pull out as it gives you a fresh salad that holds up to dishes like Tagine, curry (like RedKitchens Butter Chicken) or my pick RedKitchens Italian Braised Beef.

Ingredients

• 1/4 cup white part spring onions

• 1/2 a carrot, diced

• 1/2 stalk of celery, diced

• 1/2 cup diced cabbage

• 1 tsp crushed ginger

• 2 cloves garlic, crushed

• 2 tbsp kimchi (Find Good Bugs at RedKitchen Made Market!)

• 1 cup cooked brown rice

• 2 tbsp soy sauce or tamari sauce

• 1 tsp sesame oil

• Salt and pepper to taste

• 1/4 cup peas

Method

1. Heat a wok over medium-high heat and add roughly 1 tbsp of oil. Add celery, carrot, and spring onion, and fry for 2-3 minutes.

2. Add ginger, garlic, and cabbage, and allow to fry for another minute.

3. Add kimchi and rice, and continue cooking for 2 minutes, keeping the rice constantly moving.

4. Add peas, soy sauce, sesame oil, and seasoning, and stir fry for another 2-3 minutes.

5. Serve topped with roasted peanuts, extra kimchi, and sliced spring onions.

Enjoy!

Recipes by Vicki Ravlich-Horan.
When Vicki is not putting together Nourish Magazine she is travelling the world, hosting foodie tours or discovering new destinations. Check them out here www.tasteoftours.com