Angela Day
Granules of semolina, couscous can play the same role in a meal as rice, but it is ready so quickly.
It is a staple in countries such as Morocco, Algeria and Tunisia. The word couscous also refers to the Maghreb dish in which the small balls of semolina are steamed in the perforated top part of a special pot called a couscoussiere, while chunks of meat or vegetables simmer in the bottom.
Traditional couscous is not what we buy in boxes from supermarkets, but is something that requires laborious preparation. However, the pre-cooked “instant” stuff requires very little work. Just add an equal amount of water or stock, leave to stand for 5 minutes, then fluff with a fork and season.
It can be served with milk as a porridge, incorporated into a salad or served as the base on which curries, stews and tagines are served. Sweetened, it can be a dessert.
COUSCOUS-STUFFED CHICKEN
30ml olive oil
1 onion, chopped
5ml chopped garlic
5ml ground cinnamon
250ml couscous
250ml hot chicken stock
salt and pepper
80ml chopped dried apricots
80ml chopped dried cranberries
125ml chopped parsley
50g toasted pine nuts or chopped toasted almonds
1 egg, beaten
1 chicken, deboned
olive oil for rubbing
Heat the oil and fry the onion and garlic over a medium heat until soft.
Add the cinnamon and fry for a few seconds.
Add the couscous and stir well to coat it with the spice and onion mixture.
Add the stock and stir well. Remove from the heat and cover. Set aside for 5 minutes.
Fluff with a fork and season well.
Stir in the dried fruits, parsley and nuts. Mix in the egg.
Place the mixture down the middle of the de-boned chicken and fold over the sides.
Secure with toothpicks or sew up with a trussing needle and thin string or dental floss. Make sure there are no openings for the stuffing to escape.
Place the chicken in a roasting pan and brush with olive oil and season well.
Roast at 180degC for 60-70 minutes until golden brown.
Remove and rest covered with foil for 10 minutes before carving.
This is delicious served warm or cold.
COUSCOUS-STUFFED BRINJALS
Serves 4-6
160ml couscous
160ml boiling vegetable stock
4 large brinjals
30ml olive oil
1 red onion, chopped
1 garlic clove, crushed
15ml ground cumin
5ml chilli flakes
2 tomatoes, finely chopped
45ml currants
60ml pistachios, chopped
100g feta, crumbled
45ml chopped fresh mint
45ml chopped fresh coriander
salt and pepper
extra olive oil, for drizzling
Place the couscous in a heatproof bowl. Pour over the boiling stock, cover with clingfilm and allow to stand for 10 minutes. Afterwards, fluff up with a fork and set aside.
Meanwhile, cut the brinjals in half lengthways and scoop out the flesh, leaving a 1cm-thick border around the edges.
Place the brinjal halves on a baking tray.
Finely chop the flesh.
Heat the oil in a frying pan and fry the onion and garlic for 5 minutes. Add the cumin and chilli flakes and fry for a minute.
Stir in the reserved brinjal flesh and tomatoes and cook for 5 minutes. Add to the couscous in the bowl and mix to combine.
Stir in the currants, pistachios, feta and herbs and gently mix through. Season with salt and pepper.
Spoon the couscous mixture evenly among the brinjal halves, drizzle with some olive oil and bake in a preheated oven at 180degC for 30-40 minutes, or until the brinjals are tender.
COUSCOUS AND BROCCOLI PATTIES
Makes about 20
250ml couscous
250ml hot vegetable stock
400g tin of chickpeas, drained
2 large eggs
300g broccoli
100g feta, crumbled
zest and juice of 1 lemon
salt and pepper
oil, for frying
Place the couscous in a heatproof bowl. Pour over the boiling stock, cover with clingfilm and stand for 10 minutes.
Place the chickpeas and eggs in a food processor and blend to form a puree.
Cook the broccoli in boiling, salted water for 5 minutes. Drain well and chop.
Fluff the couscous with a fork and add the chickpea puree and broccoli. Mix until well combined.
Stir in the crumbled feta and lemon zest and juice. Season with salt and pepper.
Shape into patties, place on a tray and refrigerate for 30 minutes.
Heat a little oil in a frying pan and fry the patties in batches, about 3-4 minutes a side until golden.
Drain on paper towel and serve warm or cold.
COUSCOUS FISH PARCELS
Serves 4
250ml couscous
6 spring onions, thinly sliced
grated zest and juice of 1 lemon
250ml hot water
a pinch of saffron threads
60ml chopped parsley
100g assorted cherry tomatoes, halved
salt and pepper
4 portions of trout fillets
olive oil, for drizzling
1 lemon, sliced
Preheat oven to 200degC.
Place the couscous, spring onions, and lemon zest and juice in a large glass bowl.
Add the saffron to the boiling water and pour over the couscous. Cover tightly with clingfilm and set aside for 10 minutes.
Fluff with a fork and stir in the parsley and tomatoes. Season with salt and pepper.
Tear off four sheets of tinfoil, about 40cm in length. Brush the centre with a little olive oil. Place a quarter of the couscous in the centre of each. Top with a fish fillet.
Drizzle with olive oil, season with salt and pepper and place three slices of lemon on each.
Bring the edges of the foil over to enclose the fish, and seal well. Place the parcels on a baking tray and cook for 15 minutes.
Serve immediately, unopened, for your guests to open.
SPICED BREAKFAST COUSCOUS
Serves 6
250ml couscous
4 x 250ml milk
30g butter
5ml cinnamon
2ml nutmeg
1ml allspice
180ml coconut blossom or brown sugar
5ml vanilla extract
1 large carrot, peeled and finely grated
grated zest and juice of 1 orange
125ml cranberries, chopped
In a large pot, whisk together all the ingredients except the cranberries.
Cook on a medium-low heat until the couscous is soft and creamy, stirring often
Remove from the heat and add the cranberries.
Allow to stand for 5 minutes before serving.
Sprinkle with pistachio nuts if desired.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.