Recipe: Yummy Couscous wit cabbage

Recipe: Yummy Couscous wit cabbage Delicious, fresh and tasty.

Couscous wit cabbage. We love the subtle flavor of cinnamon with fresh mint in these vegetarian cabbage rolls stuffed with couscous, olives and feta cheese. Don't worry if your cabbage leaves tear a little when you pull them off the head; they will wrap up just fine. As a precaution you can cook a couple extra leaves and roll two partly overlapping if needed.

Next, add the cabbage and kosher salt, turn to coat well with the oil.

However, use the bouillon cube to flavor the water used to cook the couscous.

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

You can have Couscous wit cabbage using 4 ingredients and 6 steps. Here is how you cook that.

Ingredients of Couscous wit cabbage

1. You need of Couscous.

2. It’s of Cabbage.

3. It’s of Salt.

4. Prepare of Veg oil.

The harissa sauce recipe I have used is from The Crank's Bible by Nadine Abensur.

Meanwhile, cook the couscous according to the packages instructions.

However, use the bouillon cube to flavor the water used to cook the couscous.

Once the couscous is cooked, add the red wine vinegar and a splash of extra-virgin olive oil, stir well.

Couscous wit cabbage step by step

1. Place d couscous into a bowl and add salt and veg oil.

2. Add little water to make a consistency crumble.

3. Diced d cabbage and add into d couscous.

4. Place ur steamer on heat and steam for 25-30 minutes.

5. Serve when its done.

6. Best to b serve with potatoes in stew.

Bring water to a boil in a saucepan; remove from heat and stir in couscous.

Fluff couscous with a fork and transfer to a large, shallow bowl.

Place chicken the middle and arrange vegetables around the chicken.

Add broth; bring to a boil.

Fluff with a fork and serve immediately.