Easiest Way to Prepare Homemade Fruity Couscous with Cabbage & Harissa Sauce (vegan)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, fruity couscous with cabbage & harissa sauce (vegan). One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fruity Couscous with Cabbage & Harissa Sauce (vegan) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Fruity Couscous with Cabbage & Harissa Sauce (vegan) is something which I have loved my whole life.

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

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.

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