Chef Chuck's Cous Cous di Pesce

Cous Cous di Pesce

Fresh seafood and cous cous is a delicious meal. You can use any variety of seafood you like but you need some shell fish to add to all the flavors. Cous cous should always be steamed never boiled. Patience is needed to make the cous cous light and fluffy.


Seafood Cous Cous
2 tablespoons extra virgin olive oil
1 carrot, diced
1 celery, diced
1/2 onion, diced
2 garlic cloves, minced
3 ounces diced tomatoes
12 cherry tomatoes, halved
2 cups vegetable broth or fish broth
1/2 pound swordfish, cubed
8 mussels
8 clams
12 shrimp
salt and pepper
1 tablespoon fresh parsley, chopped


In a couscoussier, heat olive oil and saute carrots, celery and onions for about 3 minutes. Add garlic and tomatoes, stir. Add broth, fish, salt and pepper and gently simmer for 20 minutes. The cous cous steams above the seafood. Add parsley to finished dish.

Cous Cous


2 cups cous cous
2 cups water
2 tablespoons olive oil
1/4 teaspoon salt


Place cous cous in a large bowl, coat with olive oil. Using your hands or a wooden spoon sprinkle alittle water at a time and continue stirring till all water is absorbed. Steam for 20 minutes over seafood.

Beef Cous Cous

Beef Cous Cous is a very small granule pasta made from semolina. Originally from North Africa couscous dates back to the 10th century. Back in 2007 in San Vito, Sicily, a lazy fishing village, on the cape, we celebrated the cous cous fest. I was influenced by the many cultures of food there. Cous cous can be made many different ways depending on what part of the Island you are at! The annual cous cous fest is a food competition with some of the Mediterranean country's, finest chefs participating. It is a culinary feast with great foods, wines, music, and beautiful warm people from all around the world coming together. Beef, seafood, or lamb and a variety of vegetables can be used even fruit. Be sure to take time to make the cous cous by coating first with olive oil then splashing water on to the cous cous slowly and mixing well. This is a traditional process that makes softer and lighter couscous and more absorbent to the flavors you used. Being part of this culinary joy was a wonderful experience, I will return! While I am cooking this exotic dish, the aroma of cinnamon fills the air! Yumm.


Beef Cous Cous 
1/2 to 1 pound tenderloin or sirloin tips or top sirloin cut in 1 inch chunks
2 tablespoons extra virgin olive oil
1 large onion chopped
2 celery stalks cut into 1" pieces
2 carrots cut into 1" pieces
2 potatoes cut into chunks
4 roma tomatoes chopped or
1 small can diced tomatoes
3 garlic cloves chopped
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried red pepper flakes
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/2 cup cooked chickpeas
3 1/2 cups beef broth
1 1/2 cups warm water


Heat oil over medium heat add beef simmer for about 8 minutes. Add onion, carrots and celery cook 5 minutes. Add potatoes, garlic, tomatoes, pepper, red pepper flakes, cumin and cinnamon cook 5 minutes. Add water, broth and chickpeas cover and bring to a boil then simmer 20 minutes with cous cous in steamer above stew. I like to use a couscousiere, which is a pot with a steamer on top, it works best for this dish.


Couscous
2 cups cous cous
2 cups water
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt


In a large bowl using a wooden spoon add couscous, olive oil and salt mix. Slowly add water by splashing onto the couscous alittle at a time and mix throughly, then steam couscous over stew. Fluff up rice with a fork. Serves 6.