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Fruity Couscous With Cabbage & Harissa Sauce (vegan) Recipe

Fruity Couscous with Cabbage & Harissa Sauce (vegan) Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Fruity Couscous with Cabbage & Harissa Sauce (vegan) in your home. Then, follow these steps below to serve Fruity Couscous with Cabbage & Harissa Sauce (vegan) for your family or friends.

Ingredients: Fruity Couscous with Cabbage & Harissa Sauce (vegan)

  • Harissa sauce
  • 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
  • braised cabbage
  • 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
  • Fruity couscous
  • 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.

How to Make Fruity Couscous with Cabbage & Harissa Sauce (vegan)

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Fruity Couscous with Cabbage & Harissa Sauce (vegan) in your home by yourself.

    Step 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
  • Step 2
  • Mix all together and set aside.
  • Step 3
  • Soak the apricots in the orange juice in a small bowl.
  • Step 4
  • Place the couscous in a bowl and pour on the stock and olive oil, cover it with plastic wrap and set it aside.
  • Step 5
  • In a large bowl, combine the cabbage and tomato paste, until the cabbage is well coated.
  • Step 6
  • In a saucepan with a lid, put in the water and olive oil. Put the heat on underneath it to medium.
  • Step 7
  • Add the cabbage to the pan, and put on the lid.
  • Step 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.
  • Step 9
  • Drain the apricots and roughly chop them.
  • Step 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.
  • Step 11
  • Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over.
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