Friday, January 10, 2014

Couscous Strudel

Very often People think that Couscous is not very tasteful. I confess that for a long Time I also did not really like Couscous as very often it is served quite dry.... But this Strudel that I found in a Vegan Cookbook (Peace food from Ruediger Dahlke) is really great!
You need:
170 g Couscous
1/2 tsp. Harissa
1 tsp. Berbere
1 tsp. Ras el Hanout
1/2 tsp. Cumin
2 Carrots finely cut in little cubes (I like to use some ready cut mix normally destinated for soups..)

1 garlic glove, pressed
1 small onion, cut in little cubes
200 g soy cream
100 g Tofu smoked, cut in small cubes
Strudel or Yufka leaves
Some vegan butter 
Salt, pepper, olive oil 
To prepare:
1. Bring 230 ml water to boil with some salt, pepper, Cumin and Harissa. Add the garlic and 1 spoon butter. Take of from the oven and stir in the couscous. Cover with a lid and wait for about 5 minutes. Then turn the Couscous into a bigger bowl.
2. In a pan heat up a good lug of olive oil and roast onion and carrots until golden brown. Stir under the couscous.

3. In the same pan roast the tofucubes until crispy and then also add to the couscous.
4. Add soy cream, Ras el Hanout, Berbere and some salt to couscous and mix well.
5. Put a wet tissue on your working surface and unfold the strudel leaves. Put some dissolved butter on the first layer and cover with the second layer.
6. Put your prepared couscous on the lower part of your strudel and take care to let some space at the sides (about 2 cm.). Now fold in the right and the left sides and with your wet kitchen tissue roll the strudel and transfer on a baking tray armed with parchment paper. Put some dissolved butter on the strudel with a kitchen brush.
7. Put in the preheated oven (180 C) and bake for about 25 minutes until golden brown.

Serve with a little salat and enjoy! 


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