Fruity Couscous with Cabbage & Harissa Sauce (vegan).
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Alright, don't linger, let's task this fruity couscous with cabbage & harissa sauce (vegan) formula with 24 elements which are definitely easy to acquire, and we have to process them at the very least through 11 methods. You should expend a while on this, so the resulting food could be perfect.
Composition for Fruity Couscous with Cabbage & Harissa Sauce (vegan):
- Prepare for Harissa sauce.
- You need 6 of plump, fresh red chillis, deseeded and roughly chopped.
- Prepare 2 tbsp of olive oil.
- Require 3 of plump cloves of garlic.
- Require 1 tsp of coriander seeds.
- Provide 1 tsp caraway seeds.
- Give 1 tsp dried mint.
- Provide 1 1/2 tbsp - fresh cilantro (coriander leaves).
- Provide 1 tsp for (scant) cumin powder.
- Provide 1 tsp for sea salt.
- Prepare braised cabbage.
- Need 1 - green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices..
- Require 4 tbsp of tomato paste (tomato puree).
- Prepare 4 tbsp of olive oil.
- Provide 1/3 cup of water.
- Prepare of Fruity couscous.
- Provide 2 cup couscous.
- Provide 2 cup stock (made with swiss vegetable buillion powder).
- Need 1/2 cup ready-to-eat dried apricots.
- Provide 4 tbsp of freshly squeezed orange juice.
- You need 1/2 cup - ready-to-eat dried prunes, chopped roughly.
- You need 1 tbsp olive oil.
- You need 3 tbsp for fresh chopped mint.
- Require 1/2 cup of slivered almonds, lightly toasted in a dry pan..
Fruity Couscous with Cabbage & Harissa Sauce (vegan) how to cook:
- 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.
- Mix all together and set aside..
- Soak the apricots in the orange juice in a small bowl..
- Place the couscous in a bowl and pour on the stock and olive oil, cover it with plastic wrap and set it aside..
- In a large bowl, combine the cabbage and tomato paste, until the cabbage is well coated..
- In a saucepan with a lid, put in the water and olive oil. Put the heat on underneath it to medium..
- Add the cabbage to the pan, and put on the lid..
- 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..
- Drain the apricots and roughly chop them..
- Take the plastic wrap off the couscous and fluff it up with a fork, before stirring in the prunes, apricots, toasted almonds and mint..
- Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over..
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