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

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fruity couscous with cabbage & harissa sauce (vegan). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Fruity Couscous with Cabbage & Harissa Sauce (vegan) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Fruity Couscous with Cabbage & Harissa Sauce (vegan) is something which I have loved my whole life. They’re fine and they look wonderful.

Next, add the chopped leg meat and couscous, check seasoning and allow to cool. Using a cloth fill each cabbage leaf with the mixture and shape into a ball, these can be heated through in a moderate oven. This triple-tested couscous recipe for fruity couscous is the best accompaniment for any Moroccan dishes.

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

Couscous is a grain and pasta hybrid made by grinding semolina wheat into fine granules. It originates from Northern Africa and can be used in a plethora of tasty dishes. This time, I use strawberries as well as cherry tomatoes, and I gussy it up with a balsamic reduction, avocado, and toasted pecans for a sweet, nutty I have made the Roasted Cherry Tomato & Thyme Couscous Salad so many times! I love it and my family loves it too!

Steps to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
  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.

Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Put the couscoussiere (or fine-meshed sieve) on top. When the vapor comes up, pour the couscous in the top (sieve), and let it. This article contains affiliate links, which means we may earn a small amount.

So that’s going to wrap this up for this special food fruity couscous with cabbage & harissa sauce (vegan) recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!