Fruity Couscous with Cabbage & Harissa Sauce (vegan) Recipe

Name: Fruity Couscous with Cabbage & Harissa Sauce (vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 plump, fresh red chillis, deseeded and roughly chopped; 2 tbsp olive oil; 3 plump cloves of garlic; 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; 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.; 4 tbsp tomato paste (tomato puree); 4 tbsp olive oil; 1/3 cup water; 2 cup couscous; 2 cup stock (made with swiss vegetable buillion powder); 1/2 cup ready-to-eat dried apricots; 4 tbsp freshly squeezed orange juice; 1/2 cup ready-to-eat dried prunes, chopped roughly; 1 tbsp olive oil; 3 tbsp fresh chopped mint; 1/2 cup slivered almonds, lightly toasted in a dry pan.

Servings: persons

6 plump, fresh red chillis, deseeded and roughly chopped
2 tbsp olive oil
3 plump cloves of garlic
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
1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
4 tbsp tomato paste (tomato puree)
4 tbsp olive oil
1/3 cup water
2 cup couscous
2 cup stock (made with swiss vegetable buillion powder)
1/2 cup ready-to-eat dried apricots
4 tbsp freshly squeezed orange juice
1/2 cup ready-to-eat dried prunes, chopped roughly
1 tbsp olive oil
3 tbsp fresh chopped mint
1/2 cup slivered almonds, lightly toasted in a dry pan.

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.
7
Put the heat on underneath it to medium.
8
Add the cabbage to the pan, and put on the lid.
9
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.
10
Drain the apricots and roughly chop them.
11
Take the plastic wrap off the couscous and fluff it up with a fork, before stirring in the prunes, apricots, toasted almonds and mint.
12
Serve the couscous with some cabbage on the side, all with judicious drabs of harissa sauce all over.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 plump, fresh red chillis, deseeded and roughly chopped, 2 tbsp olive oil, 3 plump cloves of garlic, 1 tsp coriander seeds, and more.

Yes, Fruity Couscous with Cabbage & Harissa Sauce (vegan) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fruity Couscous with Cabbage & Harissa Sauce (vegan)

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