Easiest Way to Make Delicious Fruity Couscous with Cabbage & Harissa Sauce (vegan)

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,.

I did follow the advice of other reviewers (thanks by the way) and used orange juice for the liquid in the couscous. Remove the lamb mixture from the refrigerator. Add ½ cup lamb mixture to the bottom edge of the cabbage leaf. You can cook 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. Prepare 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. You need 1 tsp of coriander seeds.
6. You need 1 tsp of caraway seeds.
7. You need 1 tsp of dried mint.
8. You need 1 1/2 tbsp of fresh cilantro (coriander leaves).
9. You need 1 tsp of (scant) cumin powder.
10. It's 1 tsp of sea salt.
11. Prepare of braised cabbage.
12. You need 1 of green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices..
13. It's 4 tbsp of tomato paste (tomato puree).
14. Prepare 4 tbsp of olive oil.
15. You need 1/3 cup of water.
16. You need of Fruity couscous.
17. It's 2 cup of couscous.
18. Prepare 2 cup of stock (made with swiss vegetable buillion powder).
19. Prepare 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. Prepare 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..

Pull the bottom edge of the cabbage leaf up and over the lamb, forming a log. Prepare the couscous according to package directions. Place in a large bowl and fluff with a fork. Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

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

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Cook Woolworths lemon-flavoured couscous according to packet instructions and allow to cool. Toss with thinly sliced radishes, segmented ClemenGolds, shredded red cabbage and fresh coriander. Whisk together the white wine vinegar, olive oil, crushed garlic and pomegranate rubies and drizzle over the salad.