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.

Fry thinly sliced white onion in olive oil. Add your beef strips and cook till brown on medium heat. In the meantime prepare your peanut sauce. Combine your peanut butter with water, soy sauce, vinegar, sugar, pepper. Mix with hand blender. Add chopped chives at the end. Pour half of the sauce over the beef strips. Sauce will thicken up. Then pour over your other half of the sauce and switch the stove off. Add your cashew nuts and serve with cous cous.

We always have leftover couscous from dinner. I make these tasty little treats the day after to use it up!

no need to salt the bacon and olives have enough already :hungry

I wanted to mix things-up from my usual chicken and rice meals so I tried this delicious and still healthy couscous variant. We switch chicken breasts with chicken thighs and brown rice with couscous.

I knew ham and broccoli together is delicious I wanted to try it with couscous.

I used to hate veg like most kids and my mum would put bechamel sauce on all of them so that I would eat them. I find these a gourmet delicacy that can be achieved with such basic ingredients.

#1post1hope