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Fruity Couscous with Cabbage & Harissa Sauce (vegan)
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Chef :
CelesteFruity 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, suitable for vegans.
Ingredient
Food ration :
4 servingsCooking time :
30 mins
1 tbsp
olive oil
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
4 tbsp
tomato paste (tomato puree)
1/3 cup
water
2 cup
couscous
1/2 cup
ready-to-eat dried apricots
3 tbsp
fresh chopped mint
Cooking instructions
* 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.
Note: if there is a photo you can click to enlarge it
Tag
plump, fresh red chillis, deseeded and roughly chopped
olive oil
plump cloves of garlic
coriander seeds
caraway seeds
dried mint
fresh cilantro (coriander) leaves
(scant) cumin powder
sea salt
green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
tomato paste (tomato puree)
water
couscous
stock (made with swiss vegetable buillion powder)
ready-to-eat dried apricots
freshly squeezed orange juice
ready-to-eat dried prunes, chopped roughly
Fresh chopped mint
slivered almonds, lightly toasted in a dry pan.
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1. Start Small
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