Roasted Harissa Red Cabbage with Coriander Almond Bulgur

Ingredients:

For the Roasted Cabbage:
* 1 head of red cabbage, cored and cut into wedges
* 2 tablespoons olive oil
* 1 tablespoon harissa paste
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* Salt and pepper to taste

For the Coriander Almond Bulgur:
* 1 cup bulgur
* 1 cup chicken or vegetable broth
* 1/2 cup chopped fresh coriander
* 1/4 cup chopped almonds
* 1 tablespoon olive oil
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper

Instructions:

For the Roasted Cabbage:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the cabbage wedges, olive oil, harissa paste, cumin, coriander, salt, and pepper. Toss to coat.
3. Spread the cabbage on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

For the Coriander Almond Bulgur:
1. In a small saucepan, bring the broth to a boil. Add the bulgur and reduce heat to low.
2. Simmer for 15-20 minutes, or until the bulgur is tender and the liquid has been absorbed.
3. Remove from heat and stir in the coriander, almonds, olive oil, cumin, salt, and pepper.

To Serve:
1. Divide the roasted cabbage among plates.
2. Top with the coriander almond bulgur.

Tips:

* For a spicier dish, use more harissa paste.
* You can also add other vegetables to the roasted cabbage, such as carrots, potatoes, or onions.
* If you don't have harissa paste, you can substitute another spicy sauce, such as sriracha or cayenne pepper flakes.
* This dish can be served as a main course or a side dish.