Main Course | For 4
Bok choy with couscous
For the peanut cream
- 4 tbsp. corn oil
- 200 g peanuts, peeled, unroasted and unsalted
For vegetables and couscous
- 600 g bok choy, washed
- 1 garlic clove, peeled
- 1 vanilla pod, cut lengthwise
- 300 ml vegetable stock
- 200 g couscous
- a dash of salt, freshly ground pepper and cumin
Heat the corn oil in a Fissler pan, add peanuts, roast them and season with salt. Remove the peanuts and remove approx. ¼ (the best-shaped ones) to use as a garnish later. Use a blender to blend the rest of the peanuts and the butter until creamy.
Lightly brown the light bok choy stems in the oil remaining in the Fissler pan, remove them and then place them into the steamer insert of the Fissler pressure cooker. Add the green bok choy leaves (not browned) and set aside.
Add garlic, vanilla pod and stock to the Fissler pressure cooker, attach the lid according to the instructions and lock the pressure cooker. Set the cooking indicator to the steam setting and bring the stock to boil on the highest heat setting.
Open the Fissler pressure cooker according to the instructions, add the couscous, and place the perforated Fissler steam insert using the tripod into the Fissler pressure cooker. Attach the lid according to the instructions and lock the Fissler pressure cooker; leave the cooking indicator on the steam function and cook for approx. 8 minutes on the lowest temperature setting.
At the end of the cooking time, open the Fissler pressure cooker according to the instructions, remove the Fissler steam insert, the vanilla pod and the garlic clove; fluff couscous with a fork, season with salt, pepper and cumin.
Plate the bok choy, add the couscous, add peanut sauce on top and garnish with the whole peanuts that were set aside in the first step.