Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fruity couscous with cabbage & harissa sauce (vegan). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Fruity Couscous with Cabbage & Harissa Sauce (vegan) is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Fruity Couscous with Cabbage & Harissa Sauce (vegan) is something that I’ve loved my entire life.
To get started with this recipe, we have to 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):
- Take Harissa sauce
- Make ready 6 plump, fresh red chillis, deseeded and roughly chopped
- Take 2 tbsp olive oil
- Get 3 plump cloves of garlic
- Take 1 tsp coriander seeds
- Prepare 1 tsp caraway seeds
- Make ready 1 tsp dried mint
- Take 1 1/2 tbsp fresh cilantro (coriander leaves)
- Get 1 tsp (scant) cumin powder
- Make ready 1 tsp sea salt
- Take braised cabbage
- Make ready 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)
- Prepare 4 tbsp olive oil
- Get 1/3 cup water
- Take 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
- Make ready 4 tbsp freshly squeezed orange juice
- Make ready 1/2 cup ready-to-eat dried prunes, chopped roughly
- Get 1 tbsp olive oil
- Get 3 tbsp fresh chopped mint
- Prepare 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 is going to wrap it up with this exceptional food fruity couscous with cabbage & harissa sauce (vegan) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
