Couscous strudel with figs and Baby-Pak Choi

Name: Couscous strudel with figs and Baby-Pak Choi
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON Cumin; 1/2 TEASPOON Harissa Paste; 1 Garlic clove; 3 TABLESPOONS vegan margarine; 175 g Couscous; 2 medium-sized carrots; 1 Onion; 3 TABLESPOONS Olive oil; 100 g Smoked Tofu; 100 g dried apricots; 100 g dried plums; 50 g dried cranberries; 1 TEASPOON Ras el-Hanout (oriental spice mixture); 200 g Soy Cream; 6-7 Strudel leaves (from the refrigerator shelf); 6 Figs; 1 TABLESPOON Sugar; 50 ml Port wine; 8 Mini-Pak Choi (Asian style cabbage); 4 TABLESPOONS Soy sauce; 4 TABLESPOONS Rice wine

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON Cumin
1/2 TEASPOON Harissa Paste
1 Garlic clove
3 TABLESPOONS vegan margarine
175 g Couscous
2 medium-sized carrots
1 Onion
3 TABLESPOONS Olive oil
100 g Smoked Tofu
100 g dried apricots
100 g dried plums
50 g dried cranberries
1 TEASPOON Ras el-Hanout (oriental spice mixture)
200 g Soy Cream
6-7 Strudel leaves (from the refrigerator shelf)
6 Figs
1 TABLESPOON Sugar
50 ml Port wine
8 Mini-Pak Choi (Asian style cabbage)
4 TABLESPOONS Soy sauce
4 TABLESPOONS Rice wine

Directions

1
Boil 1/4 l water with salt, pepper, cumin and harissa. Peel garlic and press it in. Add 1 tablespoon margarine. Remove from the heat, pour in the couscous while stirring. Put the lid on and let it swell for about 5 minutes.
2
Place the couscous in a large bowl and loosen up with a fork.
3
Wash, clean, peel and dice the carrots. Peel and finely dice the onion. Heat 1 tablespoon of oil in a frying pan, sauté the onion and carrots for about 2 minutes and mix into the couscous.
4
Cut the tofu into small cubes and fry until crispy in the frying oil. Finely chop the apricots, plums and cranberries and add to the couscous, also with the tofu. Season to taste with salt and pepper.
5
Mix Ras el-Hanout and soy cream, blend with the couscous mixture. Melt 2 tablespoons of margarine. Place a clean tea towel on the work surface, lay 2 strudel sheets slightly overlapping on top of each other, brush with margarine.
6
Place the next leaves on top, spread with margarine and place the remaining leaves on top. Spread the filling on the strudel leaves, leaving an approx. 2 cm wide edge. Fold in the edges using the tea towel.
7
Roll up the strudel firmly from the long side. Place the strudel with the seam side down on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-35 minutes.
8
In the meantime, wash and quarter the figs. Heat 1 tablespoon of oil in a frying pan, fry the figs for about 1 minute, dust with sugar and deglaze with port wine, keep warm. Wash the pak choi and dab dry.
9
Heat 1 tablespoon of oil in a pan, fry the pak choi briefly, deglaze with soy sauce and rice wine and fry for about 3 minutes, turning. Remove the couscous strudel from the oven and serve with figs and pak choi.