Couscous, peas and cottage cheese

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A very simple recipe for busy days. Keeps well in the fridge for up to four days. I make this regularly when I’m busy. It tastes good and is very easy to take to work, for example.

Instructions

  1. Put the kettle on.
  2. Get two large bowls.
  3. Put the peas in one bowl.
  4. Put the 260 g of couscous in the other bowl.
  5. Add twice as much water as couscous to that bowl (520 g).
  6. Pour the remaining water over the peas.
  7. Keep stirring both bowls well until the couscous absorbs all the liquid.
  8. Drain the peas and combine everything in a large pan.
  9. Add the cottage cheese and cook a little longer until it has melted through the mixture.
  10. Divide between 4 containers.

Ingredients

Ingredients for 4 servings:

  • 750 g frozen peas
  • Organic cottage cheese (choose a good, full-flavored one)
  • 260 g wholegrain couscous
  • 560 g water
  • Ras el hanout seasoning
  • Salt / pepper to taste

Tips

  1. If you like the recipe, buy couscous in bulk, for example from De Notenshop.