Fruity Couscous with Cabbage & Harissa Sauce (vegan)
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.
Fruity Couscous with Cabbage & Harissa Sauce (vegan)
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.
Cooking Instructions
- 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.
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