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We hope you got insight from reading it, now let’s go back to fruity couscous with cabbage & harissa sauce (vegan) recipe. You can have fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- Prepare Harissa sauce
- Get 6 plump, fresh red chillis, deseeded and roughly chopped
- You need 2 tbsp olive oil
- You need 3 plump cloves of garlic
- Provide 1 tsp coriander seeds
- You need 1 tsp caraway seeds
- Get 1 tsp dried mint
- Get 1 1/2 tbsp fresh cilantro (coriander leaves)
- Prepare 1 tsp (scant) cumin powder
- Get 1 tsp sea salt
- Prepare braised cabbage
- Take 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
- You need 4 tbsp tomato paste (tomato puree)
- Provide 4 tbsp olive oil
- Prepare 1/3 cup water
- Get Fruity couscous
- Provide 2 cup couscous
- Use 2 cup stock (made with swiss vegetable buillion powder)
- Get 1/2 cup ready-to-eat dried apricots
- Provide 4 tbsp freshly squeezed orange juice
- You need 1/2 cup ready-to-eat dried prunes, chopped roughly
- Prepare 1 tbsp olive oil
- Take 3 tbsp fresh chopped mint
- Take 1/2 cup slivered almonds, lightly toasted in a dry pan.
Steps 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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