Kimchi Couscous
Kimchi Couscous We’ve swapped rice for couscous in this super quick and tasty Korean-inspired lunch bowl.
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Cooking tools:
- Wok
- Skillet
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Serving bowl
- Stove
- Oven
- Plate
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)
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