Recipe of Fruity Couscous with Cabbage & Harissa Sauce (vegan)

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, fruity couscous with cabbage & harissa sauce (vegan). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Recipe of Fruity Couscous with Cabbage & Harissa Sauce (vegan)

To get started with this recipe, we have to prepare a few ingredients. You can cook fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):

1. Take Harissa sauce
2. Make ready 6 plump, fresh red chillis, deseeded and roughly chopped
3. Take 2 tbsp olive oil
4. Make ready 3 plump cloves of garlic
5. Get 1 tsp coriander seeds
6. Make ready 1 tsp caraway seeds
7. Take 1 tsp dried mint
8. Take 1 1/2 tbsp fresh cilantro (coriander leaves)
9. Make ready 1 tsp (scant) cumin powder
10. Make ready 1 tsp sea salt
11. Make ready braised cabbage
12. Prepare 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
13. Get 4 tbsp tomato paste (tomato puree)
14. Get 4 tbsp olive oil
15. Take 1/3 cup water
16. Take Fruity couscous
17. Prepare 2 cup couscous
18. Take 2 cup stock (made with swiss vegetable buillion powder)
19. Prepare 1/2 cup ready-to-eat dried apricots
20. Make ready 4 tbsp freshly squeezed orange juice
21. Prepare 1/2 cup ready-to-eat dried prunes, chopped roughly
22. Take 1 tbsp olive oil
23. Get 3 tbsp fresh chopped mint
24. Prepare 1/2 cup slivered almonds, lightly toasted in a dry pan.

Instructions

Steps to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):

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.

As simple as that How to Make Fruity Couscous with Cabbage & Harissa Sauce (vegan)

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