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Fruity Couscous with Cabbage & Harissa Sauce (vegan)
Fruity Couscous with Cabbage & Harissa Sauce (vegan)

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We hope you got benefit from reading it, now let’s go back to fruity couscous with cabbage & harissa sauce (vegan) recipe. You can have fruity couscous with cabbage & harissa sauce (vegan) using 24 ingredients and 11 steps. Here is how you do it.

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