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Fruity Couscous with Cabbage & Harissa Sauce (vegan) The harissa sauce recipe I have used is from The Crank's Bible by Nadine Abensur. I matched it with a fruity cous cous and some cabbage braised with olive oil and tomato paste, to make this delicious, aromatic meal, suitable for vegans. Use a fork to fluff up the couscous, then add the chickpeas, apricot pieces and.
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To get started with this recipe, we have to prepare a few components. You can have fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- Get Harissa sauce
- Take 6 plump, fresh red chillis, deseeded and roughly chopped
- Prepare 2 tbsp olive oil
- Take 3 plump cloves of garlic
- Prepare 1 tsp coriander seeds
- Prepare 1 tsp caraway seeds
- Get 1 tsp dried mint
- Take 1 1/2 tbsp fresh cilantro (coriander leaves)
- Make ready 1 tsp (scant) cumin powder
- Prepare 1 tsp sea salt
- Prepare braised cabbage
- Prepare 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
- Make ready 4 tbsp tomato paste (tomato puree)
- Prepare 4 tbsp olive oil
- Take 1/3 cup water
- Make ready Fruity couscous
- Prepare 2 cup couscous
- Make ready 2 cup stock (made with swiss vegetable buillion powder)
- Make ready 1/2 cup ready-to-eat dried apricots
- Get 4 tbsp freshly squeezed orange juice
- Make ready 1/2 cup ready-to-eat dried prunes, chopped roughly
- Get 1 tbsp olive oil
- Prepare 3 tbsp fresh chopped mint
- Get 1/2 cup slivered almonds, lightly toasted in a dry pan.
Be sure that you leave the couscous with a slight bite. strain using a sieve, over a jug, and keep the stock. Put the stock and couscous to one side. Meanwhile, cook the couscous according to the packages instructions. However, use the bouillon cube to flavor the water used to cook the couscous.
Instructions to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- 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
- Mix all together and set aside.
- Soak the apricots in the orange juice in a small bowl.
- Place the couscous in a bowl and pour on the stock and olive oil, cover it with plastic wrap and set it aside.
- In a large bowl, combine the cabbage and tomato paste, until the cabbage is well coated.
- In a saucepan with a lid, put in the water and olive oil. Put the heat on underneath it to medium.
- Add the cabbage to the pan, and put on the lid.
- 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.
- Drain the apricots and roughly chop them.
- Take the plastic wrap off the couscous and fluff it up with a fork, before stirring in the prunes, apricots, toasted almonds and mint.
- Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over.
Once the couscous is cooked, add the red wine vinegar and a splash of extra-virgin olive oil, stir. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring. Instructions Put the couscous into a heatproof bowl. Reviews for: Photos of Fruity Couscous Salad.
Above is how you can prepare dinner fruity couscous with cabbage & harissa sauce (vegan), very straightforward to make. Do the cooking phases accurately, relax and use your heart then your cooking shall be delicious. There are many recipes which you could strive from this web site, please find what you need. Should you like this recipe please share it with your pals. Glad cooking.
