Mediterranean Couscous
by Caren McSherry
Middle Eastern couscous is not the common small-grained couscous with which most of us are familiar. This is a larger toasted variety that swells to the size of tiny peas. The texture is far more interesting than regular couscous. Leftover salad is particularly good for lunch the next day.
Ingredients:
- ½ cup sweet port or Madeira
- 1 cup dried figs, stems removed and roughly chopped
- 3 tbsp unsalted butter
- 1 large yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp saffron threads, pounded to a powder
- 5 cups chicken stock
- 3 cups toasted Mediterranean couscous
- 2 large bell peppers, roasted and diced or 14oz jar
- 1 ½ tsp cumin
- 1 tsp ground cardamom
- ½ cup parsley, chopped
- ½ cup cilantro, chopped
- ½ cup mint, chiffonade
- 1 cup pistachios, toasted and chopped
- Sea salt, to taste
- Ground pepper, to taste
Method:
1. In a small pot, heat the port or Madeira in a small pot, add the figs and simmer for about 5 minutes, or until most of the liquid has been absorbed. Set aside.
2. In a large frying pan, melt the butter and add the onion and garlic. Sauté until the onion is golden brown, remove from heat.
3. Bring the chicken stock to a boil, add the couscous. In a small bowl, mix a splash of the chicken stock with the saffron; add to the stock and couscous. Simmer the couscous for about 5 minutes or until all of the stock is absorbed. Stir in the onion and garlic mixture, diced peppers, marinated figs and port. Fold in the fresh herbs and spices. Adjust seasoning with salt and pepper. Transfer to a tagine or serving platter, top with the toasted pistachios.
Copyright (c) Caren McSherry 10/ 2021
2. In a large frying pan, melt the butter and add the onion and garlic. Sauté until the onion is golden brown, remove from heat.
3. Bring the chicken stock to a boil, add the couscous. In a small bowl, mix a splash of the chicken stock with the saffron; add to the stock and couscous. Simmer the couscous for about 5 minutes or until all of the stock is absorbed. Stir in the onion and garlic mixture, diced peppers, marinated figs and port. Fold in the fresh herbs and spices. Adjust seasoning with salt and pepper. Transfer to a tagine or serving platter, top with the toasted pistachios.
Copyright (c) Caren McSherry 10/ 2021
