SEAFOOD COUSCOUS

Northern African staple

Having originated in North Africa about 2,000 years ago, couscous has spread around the world through a variety of dishes. In Berber, the word ‘couscous’ means well-formed or well rolled; it is an ingredient that has religious and spiritual significance. It’s eaten at family celebrations and at the end of Ramadan. However, its nutritional profile is minimal.

Couscous is made from the product of wheat milling known as semolina (not flour) that is crushed into small granules. An ingredient that is extremely versatile, it is quick and easy to cook, and used in both sweet and savoury dishes. Although couscous is made mostly from wheat, it’s also produced from millet, corn, sorghum and barley.

Israeli couscous or ptitim is larger than the traditional type, and is made using both semolina and regular flour – so it has a chewier consistency and bite.

Traditionally, couscous would be handmade on a large flat plate where semolina is sprinkled lightly with salted water and plain flour. The mixture is rolled until the granules appear and is then sieved with dry flour, to separate and obtain pellets of a similar size. This laborious process is repeated and the couscous is then dried in the sun, stored or cooked.

Couscous in Morocco is usually steamed in special pots known as a couscoussiers where stock or stews can be prepared in the vessel below while the couscous is steamed on top, allowing it to maintain a light and fluffy texture.

It can also be mixed with water and oil prior to steaming, and then intermittently stirred over a period of time, adding butter until the grains are fluffy and cooked. These days, instant couscous is conveniently available and all

that’s needed is the right proportion of stock to granules and an eight to 10 minute wait.

Although it’s not known how and when it made its way to

Tunisia, there is evidence of it in the writings of Tunisian pilgrims around the 15th century where they documented a dish that consisted of couscous, butter, beef and cabbage. From Tunisia, couscous was taken to Spain by the

Moors and then to Sicily where it is commonly found as part of dishes on the west coast. It was introduced to Sicily either in the late 9th century or possibly the latter part of the 15th century.

Couscous dishes vary around the world. In Morocco, it is usually served with vegetables and a small quantity of meat while in Tunisia it’s enjoyed as a spiced dish with fish, lamb or beef seasoned with harissa (a North

African hot chilli paste). In Jordan and Syria, couscous is commonly prepared with chicken and chickpeas. The couscous in Sicily is prepared with a mixture of tomatoes, herbs and fresh seafood. Sicilians have embraced couscous wholeheartedly and even honour it with an annual festival in San Vito Lo Capo.

I travelled back to Sicily to create this wonderfully flavoured seafood dish using local seafood and vegetables.

Trapani is known for its seafood couscous dishes and this is a little variation on it. The leftover broth can be added when serving this dish or you can simply freeze it and save it for another day. It’s a fabulous communal dish that should be shared with friends along with a delicious bottle of wine.