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imageRam and I have been clearing out the pantry and using up items rarely used. And one of them being couscous. My experience with couscous is quite limited. I bought it with the hope of doing some salads or dishes but never got around to it. But every time I think of couscous I still recall the couscous soaked in ragout which I had in “Ragu” which was sublime.

I first scoured the internet for ragout recipes but I didn’t have ingredients for most of them. I lost my patience and said you know what I am just going to let my creativity out loose.

It was so yummy I just had to write this down. And fairly healthy too. Come on what can beat that! Flavours and healthy food in the same sentence, how often does one hear that!

Ingredients:

2-3 red onions chopped long
1 head of garlic
2 tsp chilli flakes
4 tomatoes roughly chopped
2-3 tsp of capers
1/4 pumpkin chopped into small cubes
1-2 tsp cinnamon powder
1 pinch of nutmeg powder
1 tsp of cumin powder
1 tbsp of honey/ 1 tbsp of brown sugar
4 cups of stock
Salt to taste
2 tbsp olive oil

For the couscous:
2 cups couscous
2.5 cups hot stock

Method:
Heat olive oil in the pan. Throw in the chilli flakes, garlic and onion and sweat it down until it starts to brown. Add your cinnamon, nutmeg, cumin and salt. Then throw in your capers and tomatoes. Let the tomatoes shrink in the heat and then add your pumpkin and give it a good old toss. After a couple of minutes or so, add your sugar/honey and then pour in your stock. Close with a lid, turn down the heat to medium and let the mixture stew nicely for a good 30-40 minutes with the occasional stir.

This is the same concept as tagine. When something is cooked with a closed lid the flavours expand exponentially. The ragout takes on the vapours, aromas, its own juices heightening the flavour to extents unimaginable. The explosion of flavours is something undeniable even for a fussy eater.

When that’s stewing on, add 2 cups of couscous to a saucepan/bowl. Add the 2.5 cups of stock. Use cling wrap to close the couscous and let it sit for 5 minutes. After this time, remove cling warp, using a fork fluff out the couscous. Just be mindful different couscous have different cooking instructions. So cook the couscous according to your packet instructions.

When serving, portion out some couscous in a pasta bowl. Ladle out that gorgeous ragout and here comes yet another surprise. Some of my avocados were starting to ripen, so for garnish I just shaved off the avos on top and the creaminess of avocados just worked. I don’t know how, somehow everything gelled and made sense. Were it not for remembering portion control I would have gone back for seconds or thirds.

What better way to end your Sunday than a hearty home cooked meal that takes your taste buds around the world.

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