Recipe: Delicious Couscous and cabbage sauce

Recipe: Delicious Couscous and cabbage sauce Delicious, fresh and tasty.

Couscous and cabbage sauce. When the tomato sauce is ready, add the cabbage rolls seam-side down. Serve the cabbage rolls topped with the sauce. Curry couscous with cabbage sauce step by step.

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,.

To couscous add tempanade, basil, sun dried tomatoes, and parmesan or asiago cheese. mix well and distribute on to each cabbage leaf.

You can have Couscous and cabbage sauce using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Couscous and cabbage sauce

1. Prepare of couscous.

2. It’s of salt.

3. It’s of vegetables(carrot, peas,green beans).

4. You need of sauce.

5. You need of cabbage.

6. Prepare of tomato paste.

7. You need of ball pepper.

8. You need of tumeric, garlic and ginger.

9. It’s of seasoning.

10. You need of boiled potatoes.

11. Prepare of vegetables(carrot, peas, green beans).

12. Prepare cube of beef.

Fold sides and roll couscous mixture into leaves setting each into a bread pan.

Roll into a bundle, tucking in the sides.

When the tomato sauce is ready, add the cabbage rolls seam-side down.

Serve the cabbage rolls topped with the sauce.

Couscous and cabbage sauce instructions

1. Bring water to boil then pour in your couscous after lowering the heat or alternatively (my way) bring down the boiling water and pour the couscous then leave it to absorb the water..add the vegetables then steam till perfectly done.

2. For the sauce:.

3. Pour oil in a pan or pot and saute your onion.

4. Then add the tomato, ginger, tumeric and garlic..fry on medium heat.

5. Add your vegetable and boiled potatoes then allow to soften a little.

6. Add you beef and continue stir fry.

7. Pour in you seasoning and add a little water to avoid a dry paste..the goal is to have a mushy feel.

8. Lastly add in your cabbage, stir for a little bit and turn off the heat..the steam would cook the rest.

9. Garnish and serve.

Scald the tomatoes in boiling water, peel, quarter, core and dice finely.

Rinse the peppers, cut in half, peel and dice.

Remove the couscous from the pot and transfer to the large bowl.

Remove the meat from the couscousiere, cover and set aside.

Couscous is most often served with stews or tagines (more on that below).