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COUSCOUS By Sheilah Kaufman Here it is the end of December and the temperature is in the high 50's, but not for long. Next week promises to be in the 30's which signals winter to me. Spring is a long way down the road.. Now it is time for foods that warm and comfort you, and healthy, delicious couscous is a side dish that fits the bill. Fluffy, foolproof, and quick (it cooks in less than 15 minutes), couscous makes a perfect accompaniment to any dish, or the star ingredient in any dish. I never tire of eating or serving it to guests and I prefer it to white potatoes or rice.
MOROCCAN SWEET COUSCOUS WITH ALMONDS, RAISINS, & ORANGE BLOSSOM WATER from Kitty Morse's cookbook COUSCOUS (Chronicle Books, Calf.)
In a medium skillet, heat 2 TBL of butter over medium high heat. Fry the almonds, stirring occasionally until golden brown, about 5 to 6 minutes. Set aside. In a medium saucepan over medium heat, bring the water, salt, raisins, and remaining butter to a boil. Add the couscous in a stream, stir once. Remove from the heat, cover and let stand until tender, about 12 to 15 minutes. Transfer to a bowl, and blend with the orange blossom water and granulated sugar. Heap the couscous into the center of a warm serving platter. Using your hands, fashion into a conical shape, garnish with almonds, cinnamon, and confectioners' sugar. Place additional bowls of cinnamon and sugar around the table so they can be added to taste. Usually served with a glass of buttermilk. Makes 3 cups. MOROCCAN PRESERVED LEMONS from Kitty Morse's cookbook COUSCOUS This is the one condiment Moroccan cooks simply cannot do without.
Scrub the lemons under running water and pat dry. Cut a thin slice from each end of a lemon. Set on end and make a vertical cut 3/ 4 of the way through the fruit, leaving the two halves attached. Turn the lemons upside down, rotate 90 degrees, and make a second vertical cut, again 3/ 4 of the way through the fruit. Fill each cut with as much salt as it will hold. Place the lemon in a sterilized, 1 quart side, wide-mouth canning jar. Repeat with remaining lemons, pressing as many into the jar as possible. Seal and set aside at room temperature. Add additional lemons over the next few days as the rinds of the first lemons begin to soften. By this time, the juice should have risen to cover the lemons. If not add 1 TBL of fresh lemon juice mixed with 1 tsp of salt. This will prevent the top lemons from darkening. Store at room temperature until the rinds become tender and the pulp acquires the consistency of jam, about 3 to 4 weeks. Refrigerate and use within 6 months. Makes 1 quart.
COUSCOUS PARSLEY SALAD WITH PRESERVED LEMON
from Kitty Morse's cookbook COUSCOUS
In a medium bowl, combine the couscous with the water and lemon juice, and let stand 1 hour.
Add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt, and pepper. Mound the couscous in the center of a serving platter. Top with the diced tomatoes.
Serve at room temperature. Serves 4.
ELLIOTT ROESEN'S COUSCOUS
Elliott is a famous Norfolk, Virginia caterer, and this is
one of his popular dishes, and one I like to serve for dinner parties, since I
make it ahead and serve it at room temperature. It's from my book
SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussles Cooking.
In a large pot, heat 2 cups of cream, honey, margarine, and couscous, stirring.
Add the dried fruit and stir. Remove
pot from the heat, cover and let it stand for 5 minutes.
Fluff the couscous, and add the vanilla, almond extract, bananas, almonds,
cardamom, and brown sugar, mixing well. Let it sit and serve at room
temperature. Serves 6. |