Caramelised Cabbage with Aubergine and Giant Couscous
Posted on June 18, 2013 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
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
METHOD
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.
RECIPE NOTES
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.
RECIPE TIPS
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.
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Giant Couscous with a Medley of Roasted Sweet Pointed Peppers and Mediterranean Vegetables
Posted on April 29, 2013 by The Gourmet Vegan - No Comments
Giant Couscous with a Medley of Roasted Sweet Pointed Peppers and Mediterranean Vegetables
This has to be one of the easiest recipes to prepare that results in one of the most amazing dishes. The flavours of the roasted vegetables and sweet peppers are incredible and combined with the textures of the giant couscous they are a match made in heaven. Perfect on its own or as a side dish. Extremely versatile and extremely delicious.
| 60 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
100 g ( 4 oz ) uncooked giant couscous, cooked to pack instructions
For the roasted vegetables
2 large red pointed sweet peppers, chopped and seeds removed
6 small cocktail vine tomatoes
1 medium red onion, chopped
3 heaped teaspoons capers
2 sun dried tomatoes ( the type preserved in oil ), chopped
5 teaspoons oil from the jar sun dried tomatoes
12 green olives
5 heaped teaspoons sweetcorn
4 medium pickled onions, chopped
2 tablespoons virgin olive oil
METHOD
1 Preheat the oven to 180 degrees Celsius. ( 350 F ) Gas Mark 4
2 Place all of the roasted vegetable ingredients, including the oil, into a large bowl. Mix well so that all of the ingredients are well coated in the oil and place on a large baking sheet.
3 Roast for 30 minutes, give the vegetables a stir around, and then roast for a further 30 minutes. 1 hour in total.
4 Remove from the oven and mix together in a large bowl with the couscous.
5 Can be served hot or cold.
RECIPE NOTES
Remember to give the vegetables a stir half way through cooking so that they cook evenly and do not burn.
RECIPE TIPS
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Red Pepper and Mushroom Couscous
Posted on November 29, 2012 by The Gourmet Vegan - No Comments
Red Pepper and Mushroom Couscous
Couscous is so versatile. Personally I make it at least 2-3 times per week for serving with various dishes. As good as it is made with just a pinch of salt and vegan spread, this quick and simple recipe livens up the couscous and makes for a delicious accompaniment for stews or casseroles.
| 10 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
80g dry couscous (made up as per instructions with water and a pinch of salt)
1 medium red pepper, finely chopped
4 large mushrooms, finely shopped
2 cloves of garlic
1 teaspoon of panch phoran or fennel seeds
1 teaspoon of olive oil
1 teaspoon of vegan cooking spread
METHOD
1 Heat the oil and cooking spread in a large pan and gently fry the garlic, pepper and mushrooms for a few minutes until softened.
2 Add the couscous and panch phoran ( Available Here ) and stir over a low heat for another minute to combine all the ingredients. Serve.
RECIPE NOTES
RECIPE TIPS
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