Hello everybody, it is John, welcome to my recipe page. Today, we’re going to make a special dish, fried couscous with cabbage sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Fried couscous with cabbage sauce is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Fried couscous with cabbage sauce is something which I’ve loved my whole life.
Cabbage may be a humble ingredient, but that doesn't make it any less interesting. There are so many varieties with different shapes, textures, and colors In this vegan dish, sweet, tender Napa cabbage simmers in a coconut-peanut sauce. One bite and you'll wonder why you don't cook cabbage more.
To begin with this particular recipe, we must prepare a few ingredients. You can cook fried couscous with cabbage sauce using 10 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Fried couscous with cabbage sauce:
- Take I sachet couscous
- Take Onions
- Make ready Grated pepper
- Take Curry
- Prepare Seasonings and spices
- Take Ginger and garlic paste
- Prepare Oil
- Prepare Water
- Prepare leaves Chopped mint
- Prepare Carrots
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Steps to make Fried couscous with cabbage sauce:
- In a pot on medium heat add oil add garliyand ginger stir well then add chopped onions, pepper, mint leaves and carrots stir well and add water (3-4 cups) add seasonings and Curry and cover the pot.
- Meanwhile make your sauce (I made cabbage Sauce), when your pot boils add the couscous and stir continuesly cover the pot and off the heat. Serve when the couscous is soft and enyoy
These peppers are packed with flavor and drizzled with a tasty basil sauce. Soy sauce brings out the natural sweetness of the cabbage in this simple stir-fried cabbage dish. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. I stood over a half-a-head of cabbage, which seemed to triple in size once I sliced it thin.
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