Coconut Curried Couscous Wrapped in Collard Greens Recipe

1 / 3

Spice up your couscous and collard greens in a coconut curry sauce.

Photo by Masha Davydova

2 / 3

Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.

Photo by Masha Davydova

3 / 3

“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.

Courtesy of Roost Books

Makes about 12-14 rolls SERVINGS

Ingredients

12-14 collard green leaves
Sea salt
1 cup Israeli couscous
1 tablespoon neutral coconut oil
1/3 cup pine nuts
1 large yellow onion –chopped
2-3 small to medium carrots - thinly julienned
3 garlic cloves –sliced
4 teaspoons curry powder or to taste –divided
2 tablespoons chopped parsley
1 14-oz (398 ml) can unsweetened Thai coconut milk;

Directions

Bring a large pot of water to a boil over high heat. Immerse 3-4 collard green leaves at a time into the boiling water for 30 seconds, holding them by the stems.
Remove and rinse under cold water. Trim some thickness off the stems, along the length of each leaf and set them aside.
Bring 1 1/4 cups of water to boil in a medium saucepan, add salt and couscous, and cook for 10 minutes, until water is absorbed.
Warm coconut oil over medium low heat, add pine nuts and toast for about 2 minutes, until golden.
Remove nuts with a slotted spoon and set aside.
Increase heat to medium, add onion, carrots and a pinch of salt, and saute for 7-8 minutes, until soft.
Add garlic and sauté for another minute.
Add 2 teaspoons curry powder, couscous, pine nuts and parsley, toss tocombine.
Turn off heat.
Lay one leaf at a time onto a cutting board.
Add about 2-3 heaping tablespoons of couscous in the center of the leaf, depending on the size of the leaf.
Fold the lower end of the leaf over the filling, then fold in the sides and roll tightly.
Arrange rolls in snug layers in the same emptied pot used for blanching leaves.
Pour coconut milk over and sprinkle with the remaining 2 teaspoons curry powder and salt.
Bring to a boil over medium high heat, lower heat to a simmer, cover and cook for 40 minutes, until collard green leaves are tender.
Let cool slightly, carefully transfer rolls onto a serving plate and spoon some of the curry coconut broth on top.
Rolls keep well refrigerated for up to 5 days.
Reheat in a pan, covered, over low heat.
You can also freeze them for up to 1 month.