Recipe: Perfect Fruity Couscous with Cabbage & Harissa Sauce (vegan)

Recipe: Perfect Fruity Couscous with Cabbage & Harissa Sauce (vegan) Delicious, fresh and tasty.

Fruity Couscous with Cabbage & Harissa Sauce (vegan). Great recipe for 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,.

Whisk together the white wine vinegar, olive oil, crushed garlic and pomegranate rubies and drizzle over the salad.

A quick cous cous side dish for your next summer meal.

Prepare the couscous according to package directions.

You can have Fruity Couscous with Cabbage & Harissa Sauce (vegan) using 24 ingredients and 11 steps. Here is how you cook it.

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

1. It’s of Harissa sauce.

2. You need 6 of plump, fresh red chillis, deseeded and roughly chopped.

3. You need 2 tbsp of olive oil.

4. Prepare 3 of plump cloves of garlic.

5. Prepare 1 tsp of coriander seeds.

6. Prepare 1 tsp of caraway seeds.

7. It’s 1 tsp of dried mint.

8. It’s 1 1/2 tbsp of fresh cilantro (coriander leaves).

9. It’s 1 tsp of (scant) cumin powder.

10. You need 1 tsp of sea salt.

11. It’s of braised cabbage.

12. Prepare 1 of green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices..

13. You need 4 tbsp of tomato paste (tomato puree).

14. It’s 4 tbsp of olive oil.

15. It’s 1/3 cup of water.

16. It’s of Fruity couscous.

17. You need 2 cup of couscous.

18. It’s 2 cup of stock (made with swiss vegetable buillion powder).

19. You need 1/2 cup of ready-to-eat dried apricots.

20. Prepare 4 tbsp of freshly squeezed orange juice.

21. You need 1/2 cup of ready-to-eat dried prunes, chopped roughly.

22. It’s 1 tbsp of olive oil.

23. It’s 3 tbsp of fresh chopped mint.

24. It’s 1/2 cup of slivered almonds, lightly toasted in a dry pan..

Place in a large bowl and fluff with a fork.

Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

Place the shredded cabbage in a large, heat-proof mixing bowl.

This steamed couscous with fruit recipe is light, aromatic and really delicious.

Fruity Couscous with Cabbage & Harissa Sauce (vegan) 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..

Combining the taste of couscous with sweet juicy fruit, this makes a great side dish or you can have it alone for lunch or a light supper.

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Mix the shallot/onion and lime juice for the slaw in a non-metallic bowl and set aside to pickle while the cabbage cooks.

Drain the shallot/onion, keeping the liquid, and set.

In a Dutch oven over medium-high heat, heat the butter and oil.