Cous cous might not be the first food that comes to mind when one thinks of Italy, but these delightful minuscule pearls of crushed durum wheat are a staple of Sicilian cuisine, introduced to the island during the Arab rule. Though their reign lasted from 837 to 902 AD, their influences permanently impacted the cuisine, with couscous being just one of the preparations that have withstood the millennium that has elapsed since the Arab's departure.
This recipe couples the southern staple with corn flour, the basis of polenta, the velvety, hearty darling of the north.
Corn and Veggie Cous Cous
Serves 4
Difficulty Easy
Time 50 minutes
Vegetarian
Ingredients:
14 oz. corn couscous
9 oz. turnip florets
9 oz. cleaned broccoli
4 oz. cleaned turnip tops
1 fennel
1 purple carrot
1 yellow carrot
1 orange carrot
fresh coriander
extra-virgin olive oil
salt
Method:
Boil 2 cups water with 1 Tbsp. extra-virgin olive oil and a pinch of salt. Remove from the stove, add the couscous, let rest for 5 minutes, then spread it evenly on a tray with a fork.
Clean the vegetables, cut into 3” cubes and blanch in salted water. Add the fennel and carrots, then after 4 minutes the purple cauliflower and after 1 minute, the broccoli. Cook for 3 more minutes, then add the turnip tops. Drain everything after 1 minute.
Flavor the veggies in a pan with 5-6 Tbsp. extra-virgin olive oil for 3-4 minutes, salt to taste.
Heat (do not fry), 6-7 Tbsp. extra-virgin olive oil with 3-4 freshly cut coriander sprigs.
Put the couscous on a serving dish, evenly sprinkle the veggies, season with the coriander-flavored oil, and add salt flakes to taste. Serve at once.
To easily remove polenta residue from the pan when you’re finished, fill it up with water and place it on the stove. Boiling will melt the crust off the bottom.
Recipe Davide Brovelli
Photography Riccardo Lettieri
Styling Bettina Casanova
Text Valentina Vercelli
