The road to Morocco via your own kitchen. Pistachio & Fig Couscous is sweet, smokey, and herbaceous-another Little from the Membership Collection.
MOROCCAN CUISINE
A crossroads of many cultures have blended to create what we know as Moroccan cuisine. I have cooked many Tagines and Moroccan recipes, I love of the complex flavors.
PAULA WOLFORT
My roots to Moroccan cooking run deep to the very beginning of my cooking experience. What is now over 30 years ago, I had the pleasure of taking a cooking class with Paula Wolfert. As a very young bride and very young cook, I was thrilled to have the opportunity to take a class from this fabulous chef. Paula’s memorable class on Moroccan food transported me to the sights and smells of Tangier not only through the food, but also through her words. Her articles from Saveur magazine will transport you too. She shares that Tangier “was also the place where I found my vocation as food writer—where I discovered who I really was.” What a wonderful experience.
COUSCOUS
In Morocco, couscous is traditionally served for Friday lunch, or when the whole family is home from work and school. Interestingly, couscous is not a dish you will find in a Moroccan restaurant, but you will find it on menus that cater to tourists. Couscous is kind of the national dish, highlighted with this proverb "A handful of couscous (given in charity) is better than Mecca and all its dust." It is rarely served as a main course, typically part of a buffet.
STEAMING COUSCOUS
I finally located my couscousier pot which I purchased long ago from Nigella Lawson. I am glad I did because they are no longer available, other couscousier pots are available online. OK. the steaming process for couscous is best described and explained in Paula Wolfort's book The Food of Morocco. She has a whole chapter on couscous. You can locate the book on Amazon and it really is an education. Here's a link to a good overview article on Saveur.
PISTACHIO & FIG COUSCOUS
This is an easy couscous, made with instant couscous which really speeds things up. Easy to find at the supermarket. Rich dried California Mission Figs with sweet spices of cinnamon and allspice counter play with smoked paprika, green onions and crunch from pistachios. This is a wonderful sweet-savory blend for flavors. The neutral couscous is perfect to showcase these flavors. The couscous makes a great side for grilled chicken as I did here in this recipe. Also, you can gently heat the couscous and place a scoop on a bed of baby greens dressed with lemon and olive oil.
Enjoy the road to Morocco.
Pistachio & Fig Couscous Recipe
1 1/2 tablespoons olive oil
1 teaspoon salt
10 ounces instant couscous
1 1/2 cups dried Mission Figs thinly sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon smoked paprika
5 dried apricots, cut into small pieces
1/2 cup shelled pistachios chopped
1/4 cup chopped green onions
1/4 cup thinly sliced fresh basil
Combine 2 1/4 cups water, oil and salt in medium saucepan; bring to boil. Remove from heat; stir in couscous, figs, and spices. Cover; let stand until water is absorbed, about 5 minutes. Transfer to a large bowl and fluff with fork. Cool completely. Stir in apricots, nuts, green onions and basil.