Couscous: Grains of Goodness

I‘ve mentioned before that my mother has always been an adventurous cook. She has her flaws in the kitchen (as do I), but timidity about trying something new isn’t one of them. One of the things she started cooking back in the 60s was couscous. I’ve no idea where she got the idea because it doesn’t seem to be one of the popular “foreign” dishes from that period, but it was a regular part of her repertoire. So much so that she bought a couscousiere (see photo, below).

I remember mixtures of lamb or chicken simmering with assorted exotic spices in the bottom of this strange pot as the vapors rose to flavor and gently steam the couscous in the upper part of the device. When she and my father moved into their new house about a year ago I inherited the pot. I wish I could say that I’ve since then recreated those marvelous odors and flavors in my own kitchen — but I haven’t. It’s on my list but I haven’t done it yet. However, the packaged couscous has gotten much better since the 60s and a couscousiere is no longer needed to produce couscous that isn’t a soggy mass more like porridge in character than long grain rice.

These days you can even by pre-flavored couscous. I suppose I should try a package or two but I never have because by the time I get to the store I already know what I want my couscous to taste like. For instance, I decided on a mixture of dried fruit for the batch I made to go along with my Cornish Hen the other night.

Couscous with Dried Fruit
Serves 6.

1 pkg plain couscous
1/2 red onion — diced (about 1/3 c)
1 tbsp olive oil
1/4 c diced dried apricots
1/4 c raisins
1/4 c diced dried prunes
1/4 c diced dried apples
1/2 c Madiera or red Vermouth
2 c chicken broth (or whatever quantity package calls for)
1/2 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/2 tsp salt

Place dried fruit in a small saucepan over medium low heat and add enough Madiera or Vermouth to cover. Bring to a simmer, remove from heat, and steep for 15 minutes. Drain unabsorbed wine into a measuring cup and add enough chicken broth to match package requirements. Mix in salt and spices.

Heat oil in a large saucepan over medium heat, add onion, and sauté until onion is translucent. Add fruit. Follow package directions to finish cooking.

Along with the couscous, I glazed some carrots. These I simply cut into 1/4″ ovals, parboiled in water until fork tender, and then sauteed in butter to which I’d added about a half teaspoon of sugar. When the carrots were lightly browned I add a couple of tablespoons of vermouth (hey, as long as the bottle was out) and continued cooking until the vermouth evaporated. A bit of salt and the carrots were done.

Try couscous with…
Leg of Lamb
Pork Florentine
Chicken Tagine

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