1 bunch of scallions
3 1/2 Oz roasted peanuts
1/2 bunch of watercress
3 1/2 Oz couscous
3 tbsp sesame oil
7 Oz red lentils
3 tbsp white wine vinegar
1 tbsp soy sauce
8 3/4 fl oz vegetable stock
Peel the onions and cut into cubes. Wash the scallions and slice into rings.
Chop the peanuts coarsely. Clean the watercress, pluck off the leaves.
Prepare the couscous according to the packaging instructions. Heat the peanut oil in the wok and add the onions, scallions and nuts to stew.
Add the lentils and flavour the wok with salt, sugar,white wine vinegar and soy sauce
Pour in vegetable stock and allow everything to cook for around 4 minutes over low heat
Stir the couscous and the watercress together. Place the couscous and the ingredients from the wok together on plates and serve lukewarm with a small amount of watercress as garnish.