How to Cook Appetizing Fruity Couscous with Cabbage & Harissa Sauce (vegan)

Fruity Couscous with Cabbage & Harissa Sauce (vegan).

You can cook Fruity Couscous with Cabbage & Harissa Sauce (vegan) using 24 ingredients and 11 steps. Here is how you achieve that.

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

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

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..