Season Feast - Day 2

Domoda with Couscous and Cilantro Pesto

There is a very good chance that the West African domoda will steal your heart. Peanut butter and coconut milk make this stew so addictive that you will definitely ask for more. But there are other delights in this meal; a bright cilantro pesto and a salad of green pepper and tomatoes tossed in a ginger dressing.


African-inspired stew with onions, tomatoes, potatoes, sweet potatoes, coconut milk, peanut butter, cilantro and cayenne pepper.

Potatoes*, tomatoes*, green bell pepper*, chickpeas*, couscous* (contains WHEAT), chopped tomatoes*, water, onions*, sweet potatoes*, sunflower oil*, coconut milk* (coconut*, coconut water*), PEANUTS*, spinach*, parsley*, plant-based alternative to cream* (water, canola oil, OATS, rice flour, pea protein, fava bean protein*, sea salt, white peppercorns*), lemon juice*, cilantro*, apple juice*, black SESAME seeds*, garlic*, pumpkin seeds*, lime juice*, salt, vegetable bouillon* (salt, vegetable powder* (parsnip*, parsley root*, onion*, carrot*, mushroom*, leek*, tomato*, garlic*), natural aroma, sugar*, canola oil*), paprika flakes*, ginger*, garlic powder*, ras el hanout spice mix*, sweet paprika*, smoked paprika*, chili flakes*, chipotle chili*, cayenne pepper*, cilantro*, cumin*.

* = organic

Potential allergens: Domoda: Peanuts, gluten. Couscous: Gluten. Black sesame seeds.

Nutritionals pr. 100 g Energy: 580 kJ / 139 kcal Fat: 6.5 g Saturated fatty acids: 1.3 g Carbohydrates: 17 g Sugars: 2.0 g Fiber: 2.5 g Protein: 4.0 g Salt: 0.24 g


Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need, as well as rinsing all vegetables and herbs. The rest is smooth sailing.

  1. Bring a saucepan of slightly salted water to a boil (2,5 dl for 2-3 people and 5 dl for 4-5 people). Add the couscous to the boiling water. Turn off the heat, cover with a lid and let sit for 10 minutes.
  2. Heat the domoda in a saucepan over medium heat until heated through stirring occasionally.
  3. Heat a frying pan over medium-high heat. Add oil to coat. Pan-roast the marinated chickpeas for 2 to 3 minutes. Transfer to a bowl. Add the warm couscous and chopped parsley. Toss to combine.
  4. Cut the tomatoes and green bell pepper into bite-sized pieces. Put in a bowl with the red dressing. Toss until coated and sprinkle with the black sesame seeds.
  5. Spoon the green cilantro pesto into a bowl to use as a topping for the domoda. Enjoy with the chickpea-couscous salad and the tomato-bell pepper salad.