Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fruity couscous with cabbage & harissa sauce (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fruity Couscous with Cabbage & Harissa Sauce (vegan) is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Fruity Couscous with Cabbage & Harissa Sauce (vegan) is something that I have loved my entire life.

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,.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):

1. Take Harissa sauce
2. Get 6 plump, fresh red chillis, deseeded and roughly chopped
3. Get 2 tbsp olive oil
4. Get 3 plump cloves of garlic
5. Prepare 1 tsp coriander seeds
6. Get 1 tsp caraway seeds
7. Make ready 1 tsp dried mint
8. Get 1 1/2 tbsp fresh cilantro (coriander leaves)
9. Get 1 tsp (scant) cumin powder
10. Take 1 tsp sea salt
11. Get braised cabbage
12. Take 1 green cabbage (known in the UK as white cabbage), cored, washed and cut into quarter inch slices.
13. Get 4 tbsp tomato paste (tomato puree)
14. Take 4 tbsp olive oil
15. Prepare 1/3 cup water
16. Get Fruity couscous
17. Get 2 cup couscous
18. Make ready 2 cup stock (made with swiss vegetable buillion powder)
19. Make ready 1/2 cup ready-to-eat dried apricots
20. Make ready 4 tbsp freshly squeezed orange juice
21. Get 1/2 cup ready-to-eat dried prunes, chopped roughly
22. Get 1 tbsp olive oil
23. Take 3 tbsp fresh chopped mint
24. Get 1/2 cup slivered almonds, lightly toasted in a dry pan.

Fluff up with a fork, then stir in the lemon juice, oil, apricots, cranberries and basil. Put in deep skillet or heavy pan. Drain off most of the water. Use a fork to fluff up the couscous, then add the chickpeas, apricot pieces and.

Steps to make Fruity Couscous with Cabbage & Harissa Sauce (vegan):

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.

Remove the lamb mixture from the refrigerator. Add ?? cup lamb mixture to the bottom edge of the cabbage leaf. Pull the bottom edge of the cabbage leaf up and over the lamb, forming a log. To make the couscous, boil the kettle and tip the couscous into a heatproof bowl. Stir in the pine nuts, dates, lemon zest and half the juice.

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