Vegetable Couscous "En Crepinette"

  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 40 min
  • Yield: 4 to 6 servings
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Ingredients

Kosher salt

6 large leaves savoy cabbage

6 large leaves kale

2 cups diced carrots, baby squash, baby beets, zucchini, cauliflower

1 cup couscous

2 tablespoons olive oil, plus extra for searing

1 tablespoon finely chopped fresh oregano, savory, and thyme

2 teaspoons sea salt

1 teaspoon coarse ground black pepper

1/4 cup halved cherry tomatoes

2 tablespoons red wine vinegar

Directions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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