Charred Cabbage with Mint Couscous

Instructions

1. Prepare the Cabbage

   4 min hands-on

   • Preheat the oven to 220°C (430°F).
   • Slice the cabbage into eight wedges, keeping the core intact.
   • Drizzle with olive oil and sprinkle with salt.

2. Char the Cabbage

   5 min hands-on12 min waiting

   • Heat a large frying pan over high heat.
   • Cook the cabbage wedges cut-side down until edges are charred, about 3-4 minutes per side.
   • Transfer to a baking dish, cover with foil, and roast for 10-15 minutes until tender but crisp.

3. Cook the Couscous

   11 min hands-on8 min waiting

   • Rinse the couscous under cold water and drain.
   • Heat olive oil in a saucepan over medium heat.
   • Cook the leeks until softened, about 6-7 minutes.
   • Stir in garlic and curry powder, cooking until fragrant.
   • Add tomato sauce and cook until it darkens slightly.
   • Pour in water and bring to a boil.
   • Add couscous and cook as per package instructions, stirring occasionally.

4. Make the Mint Tahini Sauce

   4 min hands-on

   • Blend half of the mint leaves with yogurt, tahini, and lemon juice until smooth.
   • Season with salt and thin with water to a pourable consistency.
   • Alternatively, chop mint and mix ingredients in a bowl.

5. Assemble the Dish

   3 min hands-on

   • Spoon couscous onto serving plates.
   • Arrange charred cabbage on top.
   • Drizzle with mint tahini sauce.
   • Scatter remaining mint leaves over the dish.
   • Serve with a wedge of lemon.
   • Cooking tips:
   • For a deeper char on the cabbage, press the wedges down gently with a spatula while searing in the pan.
   • To ensure the couscous remains light and fluffy, stir it frequently while cooking and avoid overcooking.
   • Use fresh, high-quality mint for the sauce to achieve the best flavor.
   • Taste and adjust the seasoning of the mint tahini sauce before serving—it should balance tanginess, creaminess, and a hint of nuttiness from the tahini.