Vegetable Couscous "En Crepinette"
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400 degrees F
2
Bring a large pot of water to a boil and add kosher salt, to taste
3
Quickly blanch cabbage leaves and kale leaves until softened, about 2 to 3 minutes
4
Remove and cool
5
Blanch the vegetables in the same water, about 3 to 4 minutes or until tender
6
In a small pot, bring 2 cups of water to a boil
7
In a medium bowl pour in the couscous and cover with the hot water
8
Place plastic over the top of the bowl and let sit until the couscous absorbs the water, about 15 to 20 minutes
9
Season the couscous with olive oil, herbs, salt and pepper
10
Add in the vegetables and tomatoes
11
Season with the red wine vinegar
12
Lay out the cabbage and kale leaves and overlap them
13
Place a spoon of the couscous in the center and wrap like a burrito
14
Wrap with plastic and refrigerate for 1 hour
15
In a large saute pan, heat enough olive oil to lightly cover the bottom of the pan over high heat
16
Sear the couscous crepinette on all sides until lightly browned, about 5 to 6 minutes
17
Let rest
18
Serve