The North African name cous cous, is derived from Maghrebi Arabic kuskusu or ksaksu, couscous was originated from Tunisia (meaning well rolled, well formed, rounded). The other variant, keskesu is mainly used by the Tuareg In Libya and Tunisia it is commonly called "kusksi", though "kisksu" is also used. In Malta, a style of pasta called kusksu is similar but much larger in size. At Trapani in Sicily cuscusu is served with fish, such as [trout] or anchovies.
In my house, anytime I mention Cous Cous, I have to make it, Sophia, my wife , really loves it.I've tried many types of this dish, but finally I came up with my own version .
The stew that goes on top of the semolina grains, is very important , so this time for the main ingredients I had used Cornish hen, Merguez and vegetables.
I've marinated two quartered Cornish hens with :
1 tbs of pureed ginger or grated
1 tbs of chopped garlic
1 tbs of ground cumin
1 tbs of turmeric
1 tbs sea salt
1/2 tbs of ground black pepper
1 tbs of honey
1 tbs of chopped chili pepper or pepper flakes
2 oz of olive oil
4 bay leaves
After that, I did refrigerate the meat for one hour.
In a large pot (saute pan) I did heat up little olive oil for searing the hen.
After browning on the both sides until crisped, I added gradually 3 cups of cold water.
The next step is adding the secondary ingredients to the pot:
1 large carrot cut in pieces
2 large zucchine cut in pieces
8 pcs dry prunes
6 0z of blanched almonds unsalted
and put the pot in the oven
Roast the Merguez (lamb sausage) on the side, while the stew is cooking.
After 40 minutes remove the pot of the oven, add the sausages and let it rest.
The last step is preparing the cous cous,.
In a large bowl add 1 quantity of grains, after boiling on a separate pot an equal quantity of water, just add it over, and cover the bowl for 5 minutes.
Add 2 tbs of butter, and stir it up until the grains are separated.
The best cous cous in not wet or sticky.
Now you have everything ready, just open the wine, preferably an aromatic white.
At my guest's demand, we opened a bottle of red wine this time, which actually matched the food perfectly, Passopiciaro by Andrea Franchetti (Sicilia) 2006 vintage.
Enjoy it like we did!
