500 gr red cabbage with apple, cooked
300 g couscous
1 apple, diced
1 teaspoon cinnamon
2 tbsp pine nuts, toasted
1 cube of vegetable stock
125 gr goat cheese
½ teaspoon thyme, dried
Bring 300 ml of water with the stock cube to the boil in a pan (or as stated otherwise on the package). Turn off the heat and stir in the couscous and let it swell for 5 minutes with a lid. Turn the heat back to medium and stir in the red cabbage and apple pieces and until they are also warm. Season the couscous with red cabbage with cinnamon and thyme. Spoon the couscous onto a plate and garnish with the pine nuts and goat cheese.
Source: Leukerecepten by leukerecepten-nl.
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