CookEat Recipe
Mango and Pak Choi Couscous
Pak choi and onion cook with coconut milk before mango, couscous and two kinds of rice are folded through. Cilantro finishes the dish.
Method
Steps
Step 1
Use white rice for the ingredient listed as rice. Weigh both rices and couscous dry. Start the two rice pans together. Cook brown rice in 1200 ml boiling water and the other rice separately in 1500 ml boiling water, each for its package time; reserve 100 ml rice water and drain. Cover couscous with remaining 270 ml boiling water for 5–10 minutes or its package time and fluff.
Step 2
Peel and stone mango and dice its flesh. Rinse pak choi and separate sliced stalks from leaves; chop onion and cilantro. Heat olive oil in a large pan over medium heat and cook onion and pak choi stalks for 8 minutes.
Step 3
Add coconut milk and reserved water for 3 minutes. Add pak choi leaves and mango for 2 minutes, then fold in both rices and couscous. Heat for 2 minutes, stir in cilantro and serve.
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