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Char the cabbage | Preheat the oven to 200°C | Heat 2 tbsp olive oil in a large, ovenproof frying pan over a high heat | Season the cabbage wedges with cayenne, salt and pepper, then add them to the hot pan | Cook for 2–3 minutes on each cut side until nicely charred and remove from the pan
Add Cous Cous | In the same pan, pour in the tomatoes, garlic, organo, bread, giant cous cous and vegetable stock bring to a boil then bake in the oven for 15-20 minutes until the cabbage and giant cous cous tender and crisping on the edges
Serve | Bring to the table, scatter over the remaining feta, fresh oregano and parsley to serve