Cous Cous and vegetables in olive oil and Parmigiano Reggiano - Algeria

Grazia Perrone - A tavola con Mammazan

  • Difficoltà

    Medium

  • Stagionatura

    24 months

  • 1 cup of cous cous
  • 1 glass of water
  • 1 pinch of salt
  • 1 tbsp extra virgin olive oil
  • For the dressing:
  • 50-70 g Parmigiano Reggiano aged 24 months
  • 50 g tbsp. shaved Parmigiano Reggiano aged 30 months
  • 40-50 g artichokes in olive oil
  • 40-50 g aubergine in olive oil,
  • 40-50 g mixed mushrooms in olive oil,
  • 40-50 g dried tomatoes in olive oil
  • 40-50 g sweet and sour pickled peppers 3-4 tbsp. of extra virgin olive oil Juice of ½ a lemon

Cook the couscous in salted water according to the directions on the package. In a dish arrange the drained vegetables. Cut them into large pieces, add the Parmigiano Reggiano 24 months cut into chunks and mix thoroughly. Squeeze and strain the juice of ½ a lemon and mix it with a little olive oil. Add the dressing to the couscous. Garnish the dish with sun dried tomatoes in olive oil and the 30 month Parmigiano Reggiano shavings. Cover the bowl with cling film and place in the fridge until ready to serve. The Parmigiano Reggiano gives an extra touch to this all-in-one dish.

HISTORY

Couscous or cùscusu (French: couscous; Maghreb Arabic: كسكس, Berber: seksu) is a typical North African and West Sicilian dish, consisting of granules of steamed semolina (a millimetre in diameter before cooking). This dish is the traditional staple of North Africa to the point that it could be called the "national dish" of the Berbers. In most of Tunisia, Algeria, Morocco and Libya it is known simply by its Arabic name  طعام, Ta'am, "food". Besides the Maghreb, it is very common in West Africa, France (it's the second favourite dish of the French), in Belgium and in the Near East (specifically, in Israel amongst Jews of North African origin). In Jordan, Lebanon and Palestine it is called maftūl (twisted).
Grazia Perrone
A tavola con Mammazan