Fruity Couscous with Cabbage & Harissa Sauce (vegan)

Name: Fruity Couscous with Cabbage & Harissa Sauce (vegan)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 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; 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; 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.

Celeste @celeste_xtina_C00K5

Essex

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.

Celeste @celeste_xtina_C00K5

Saved

Ingredients

30 mins

4 servings

Harissa sauce
6plump, fresh red chillis, deseeded and roughly chopped
2 tbspolive oil
3plump cloves of garlic
1 tspcoriander seeds
1 tspcaraway seeds
1 tspdried mint
1 1/2 tbspfresh cilantro (coriander leaves)
1 tsp(scant) cumin powder
1 tspsea salt
braised cabbage
1green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
4 tbsptomato paste (tomato puree)
4 tbspolive oil
1/3 cupwater
Fruity couscous
2 cupcouscous
2 cupstock (made with swiss vegetable buillion powder)
1/2 cupready-to-eat dried apricots
4 tbspfreshly squeezed orange juice
1/2 cupready-to-eat dried prunes, chopped roughly
1 tbspolive oil
3 tbspfresh chopped mint
1/2 cupslivered almonds, lightly toasted in a dry pan.

Saved

Steps

30 mins

1

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
2

Mix all together and set aside.
3

Soak the apricots in the orange juice in a small bowl.
4

Place the couscous in a bowl and pour on the stock and olive oil, cover it with plastic wrap and set it aside.
5

In a large bowl, combine the cabbage and tomato paste, until the cabbage is well coated.
6

In a saucepan with a lid, put in the water and olive oil. Put the heat on underneath it to medium.
7

Add the cabbage to the pan, and put on the lid.
8

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.
9

Drain the apricots and roughly chop them.
10

Take the plastic wrap off the couscous and fluff it up with a fork, before stirring in the prunes, apricots, toasted almonds and mint.
11

Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over.