Hello, I am Elise. Today, I’m gonna show you how to make fruity couscous with cabbage & harissa sauce (vegan) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Fruity Couscous with Cabbage & Harissa Sauce (vegan) Recipe
Fruity Couscous with Cabbage & Harissa Sauce (vegan) is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Fruity Couscous with Cabbage & Harissa Sauce (vegan) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- Make ready Harissa sauce
- Get 6 plump, fresh red chillis, deseeded and roughly chopped
- Get 2 tbsp olive oil
- Prepare 3 plump cloves of garlic
- Make ready 1 tsp coriander seeds
- Prepare 1 tsp caraway seeds
- Make ready 1 tsp dried mint
- Prepare 1 1/2 tbsp fresh cilantro (coriander leaves)
- Get 1 tsp (scant) cumin powder
- Take 1 tsp sea salt
- Make ready braised cabbage
- Take 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
- Take 4 tbsp tomato paste (tomato puree)
- Get 4 tbsp olive oil
- Take 1/3 cup water
- Take Fruity couscous
- Make ready 2 cup couscous
- Take 2 cup stock (made with swiss vegetable buillion powder)
- Get 1/2 cup ready-to-eat dried apricots
- Take 4 tbsp freshly squeezed orange juice
- Make ready 1/2 cup ready-to-eat dried prunes, chopped roughly
- Make ready 1 tbsp olive oil
- Prepare 3 tbsp fresh chopped mint
- Take 1/2 cup slivered almonds, lightly toasted in a dry pan.
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.
So that’s going to wrap it up for this exceptional dish fruity couscous with cabbage & harissa sauce (vegan) recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
