Creamy Boost Couscous with Braised Cabbage Wedges & Jammy Tomatoes
Creamy Boost Couscous with Braised Cabbage Wedges and Jammy Tomatoes is an easy vegan comfort meal featuring caramelized cabbage, blistered tomatoes, creamy lemon couscous, and fresh herbs.
Ingredients
Creamy Boost Couscous
- 1½ cups pearl couscous
- 4 cups hot vegetable broth
- 1 teaspoon Better Than Bouillon® vegetable base
- 2 tablespoons vegan butter
- ½ cup shredded vegan mozzarella or Parmesan-style cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- Juice of ½ lemon
- Zest of 1 lemon
- Salt to taste
Braised Cabbage & Jammy Tomatoes
- 1 medium green cabbage cut into 4–6 wedges
- 2 tablespoons olive oil
- 1 pint cherry tomatoes
- 4 garlic cloves sliced
- ½ cup dry white wine or vegetable broth
- 1 cup vegetable broth
- Salt
- Fresh cracked black pepper
- Garnish
- Fresh basil
- Fresh parsley
- Lemon wedges
- Extra vegan cheese
- Cracked black pepper
- Olive oil
Instructions
Step 1: Cook the Creamy Boost Couscous
- Heat a large saucepan over medium heat and add the pearl couscous. Pour in about ½ cup of hot vegetable broth and stir continuously until most of the liquid has been absorbed. Continue adding broth a little at a time, stirring frequently, just as you would when making risotto.
- Once the couscous is tender, stir in the Better Than Bouillon®, vegan butter, vegan cheese, garlic powder, onion powder, smoked paprika, black pepper, lemon zest, and lemon juice. Taste and season with salt as needed.
- Kitchen Technique: Gradually adding broth while stirring encourages the couscous to release starch, creating a naturally creamy texture without cream.
Step 2: Sear the Cabbage
- While the couscous cooks, heat olive oil in a large skillet over medium-high heat. Arrange the cabbage wedges cut-side down and cook undisturbed for 5–6 minutes per side until deeply caramelized with golden edges.
- Add the sliced garlic during the last minute to prevent burning.
- Kitchen Technique: Resist moving the cabbage too often. Contact with the hot pan develops caramelization that dramatically improves flavor.
Step 3: Make the Jammy Tomatoes
- Add the cherry tomatoes to the skillet around the cabbage. Cook until the tomatoes blister and begin to burst naturally. Gently press a few tomatoes with the back of a spoon to release their juices.
- Deglaze the skillet with the white wine or vegetable broth, scraping up all the browned bits from the bottom of the pan.
- Pour in the vegetable broth, cover, and simmer for 12–15 minutes until the cabbage is fork-tender.
- Kitchen Technique: Deglazing dissolves the caramelized bits stuck to the pan, creating a flavorful braising liquid instead of losing those concentrated flavors.
Step 4: Assemble the Dish
- Spoon generous portions of the creamy couscous into shallow bowls. Arrange a braised cabbage wedge over the top and spoon the jammy tomatoes and braising juices over everything.
- Kitchen Tip: Let some of the tomato juices soak into the couscous for maximum flavor.
Step 5: Garnish and Serve
- Finish with chopped basil, parsley, extra vegan cheese, cracked black pepper, lemon zest, and a drizzle of olive oil.
- Serve immediately with crusty sourdough bread if desired.