Recipe of Any-night-of-the-week Fruity Couscous with Cabbage & Harissa Sauce (vegan)
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Favorite Fruity Couscous with Cabbage & Harissa Sauce (vegan). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Fruity Couscous with Cabbage & Harissa Sauce (vegan), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fruity Couscous with Cabbage & Harissa Sauce (vegan) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fruity Couscous with Cabbage & Harissa Sauce (vegan) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fruity Couscous with Cabbage & Harissa Sauce (vegan) estimated approx 30 mins.
To begin with this recipe, we must prepare a few ingredients. You can cook Fruity Couscous with Cabbage & Harissa Sauce (vegan) using 24 ingredients and 11 steps. Here is how you can achieve it.
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.
Ingredients and spices that need to be Take to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- Harissa sauce
- 6 plump, fresh red chillis, deseeded and roughly chopped
- 2 tbsp olive oil
- 3 plump cloves of garlic
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 1 tsp dried mint
- 1 1/2 tbsp fresh cilantro (coriander leaves)
- 1 tsp (scant) cumin powder
- 1 tsp sea salt
- braised cabbage
- 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
- 4 tbsp tomato paste (tomato puree)
- 4 tbsp olive oil
- 1/3 cup water
- Fruity couscous
- 2 cup couscous
- 2 cup stock (made with swiss vegetable buillion powder)
- 1/2 cup ready-to-eat dried apricots
- 4 tbsp freshly squeezed orange juice
- 1/2 cup ready-to-eat dried prunes, chopped roughly
- 1 tbsp olive oil
- 3 tbsp fresh chopped mint
- 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.
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