Recipe: Delicious Fruity Couscous with Cabbage & Harissa Sauce (vegan)


Fruity Couscous with Cabbage & Harissa Sauce (vegan).

Fruity Couscous with Cabbage & Harissa Sauce (vegan) You can have Fruity Couscous with Cabbage & Harissa Sauce (vegan) using 24 ingredients and 11 steps. Here is how you cook that.

Ingredients of Fruity Couscous with Cabbage & Harissa Sauce (vegan)

  1. Prepare of Harissa sauce.
  2. You need 6 of plump, fresh red chillis, deseeded and roughly chopped.
  3. It's 2 tbsp of olive oil.
  4. It's 3 of plump cloves of garlic.
  5. Prepare 1 tsp of coriander seeds.
  6. It's 1 tsp of caraway seeds.
  7. Prepare 1 tsp of dried mint.
  8. Prepare 1 1/2 tbsp of fresh cilantro (coriander leaves).
  9. It's 1 tsp of (scant) cumin powder.
  10. Prepare 1 tsp of sea salt.
  11. You need of braised cabbage.
  12. You need 1 of green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices..
  13. It's 4 tbsp of tomato paste (tomato puree).
  14. Prepare 4 tbsp of olive oil.
  15. You need 1/3 cup of water.
  16. You need of Fruity couscous.
  17. You need 2 cup of couscous.
  18. You need 2 cup of stock (made with swiss vegetable buillion powder).
  19. It's 1/2 cup of ready-to-eat dried apricots.
  20. Prepare 4 tbsp of freshly squeezed orange juice.
  21. You need 1/2 cup of ready-to-eat dried prunes, chopped roughly.
  22. Prepare 1 tbsp of olive oil.
  23. It's 3 tbsp of fresh chopped mint.
  24. It's 1/2 cup of slivered almonds, lightly toasted in a dry pan..

Fruity Couscous with Cabbage & Harissa Sauce (vegan) instructions

  1. First, make the harissa sauce by blending the chillis until chopped small, and grinding the rest of the ingredients either in a pestle and mortar or a food processor with a herb chopping attachment.
  2. Mix all together and set aside..
  3. Soak the apricots in the orange juice in a small bowl..
  4. Place the couscous in a bowl and pour on the stock and olive oil, cover it with plastic wrap and set it aside..
  5. In a large bowl, combine the cabbage and tomato paste, until the cabbage is well coated..
  6. In a saucepan with a lid, put in the water and olive oil. Put the heat on underneath it to medium..
  7. Add the cabbage to the pan, and put on the lid..
  8. Once at simmering point, cook the cabbage for 5-7 minutes, shaking and swirling the pan with your hand on the lid, every now and then to stop it sticking..
  9. Drain the apricots and roughly chop them..
  10. Take the plastic wrap off the couscous and fluff it up with a fork, before stirring in the prunes, apricots, toasted almonds and mint..
  11. Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over..

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