Recipe courtesy of Cat Cora
Total:
2 hr 5 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 400 degrees F.

Bring a large pot of water to a boil and add kosher salt, to taste. Quickly blanch cabbage leaves and kale leaves until softened, about 2 to 3 minutes. Remove and cool. Blanch the vegetables in the same water, about 3 to 4 minutes or until tender.

In a small pot, bring 2 cups of water to a boil. In a medium bowl pour in the couscous and cover with the hot water. Place plastic over the top of the bowl and let sit until the couscous absorbs the water, about 15 to 20 minutes. Season the couscous with olive oil, herbs, salt and pepper. Add in the vegetables and tomatoes. Season with the red wine vinegar.

Lay out the cabbage and kale leaves and overlap them. Place a spoon of the couscous in the center and wrap like a burrito. Wrap with plastic and refrigerate for 1 hour.

In a large saute pan, heat enough olive oil to lightly cover the bottom of the pan over high heat. Sear the couscous crepinette on all sides until lightly browned, about 5 to 6 minutes. Let rest. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Steamed Couscous

Recipe courtesy of Alton Brown

Herb-Roasted Chicken with Root Vegetables

Recipe courtesy of Eddie Jackson

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Rainbow Bell Pepper Couscous

Recipe courtesy of Food Network Kitchen

Couscous with Pine Nuts

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Israeli Couscous and Tuna Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking