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