Caramelised Cabbage with Aubergine and Giant Couscous
I am a huge fan of couscous and with my love of Moroccan food I eat it quite often. This is not a Moroccan dish but something I put together combining couscous with cabbage and aubergine, which happen to be another two of my favourite foods. I used giant couscous in the dish for a bit more texture, but this would work just as well with any type of couscous or even quinoa. This is such a tasty dish, lightly spiced and very easy to prepare.
|30 Minutes||Serves 2||? kcal per serving
For the caramelised cabbage
2 tablespoons vegetable oil
300 g ( 10 oz ) fresh sliced cabbage ~ cut out any hard stems and discard
1 medium onion, sliced
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon smoked paprika
Small handful of chopped parsley
For the couscous
100 g ( 4 oz ) dry giant couscous
500 ml ( 18 fl oz ) vegetable stock
For the aubergine ( eggplant )
1 tablespoons vitalite or other vegan spread
1 medium aubergine ( eggplant ), diced
Reserved stock from cooking the couscous
Begin by preparing the cabbage and onions. This takes approximately 30 minutes and so once started, you can prepare the other parts of the dish.
Add the vegetable oil to a large frying pan over a medium heat and add the sliced cabbage, onions and garlic. Cook for 5-6 minutes on a medium heat allowing for the vegetables to soften and then turn the heat down to low and cook for a further 20 minutes, stirring occasionally to be sure the vegetables are not sticking and to allow for everything to caramelise. Add the spices and parsley a couple of minutes before the end of the cooking time.
With the cabbage cooking, prepare the couscous by boiling it in the stock for around 6-8 minutes. Be sure that you leave the couscous with a slight bite. strain using a sieve, over a jug, and keep the stock. Put the stock and couscous to one side.
Lastly, prepare the aubergine by frying the dice in the vitalite for 1-2 minutes over a medium heat, turning once. Pour in the stock and simmer until the stock has evaporated and the aubergine pieces are soft.
Add in the cabbage mixture and the couscous, mix well and cook until everything has heated through. Serve.
This would work just as well with standard couscous. I have also made this dish with 1/2 couscous to 1/2 quinoa which also gives a lovely difference of textures.
Remember to add the spices and parsley just a few minutes before the end of the cooing time when preparing the cabbage. This helps to retain he flavours.