Moroccan pumpkin couscous with a prune and onion confit

[Guest guest]

I'd forgotten about this recipe, until an old friend

told his wife this was the most fantastic food he'd

ever eaten! Of course, after that, I had to go

searching for the recipe. This cookbook is marvelous.

If you can ever pick up a copy, do so.

Best to all,

Chupa

 

@@@@@

Moroccan pumpkin couscous with a prune and onion

confit

For the prune and onion confit:

1lb 2 oz small round shallots, peeled

2lb pumpkin from a very good Italian orange-fleshed

pumpkin with a green carapace, try Crown Prince, or

2lb butternut squash

2 tbsp light olive oil or sunflower oil, plus extra

for basting

Sea salt and freshly ground black pepper

A dash of tabasco

A dash of soy sauce or tamari

1 tsp soft brown sugar

1 & #8260;2 tsp ground cinnamon

4 garlic cloves

14 oz soft prunes, stones left in

A handful of whole almonds, blanched and skins slipped

off

For the couscous:

1lb 2 oz couscous

Boiling water to cover

A pinch of saffron

Bouillon powder

A knob of butter

1 tbsp finely chopped parsley to garnish

 

 

 

Preheat the oven to 200C/400F/gas mark 6.

 

First plunge the shallots in a pan of boiling water

for 1 minute, as this makes them so much easier to

peel and saves your tears for when you might really

need them. Set aside.

 

Prepare the pumpkin or butternut squash by removing

the seeds and cutting into about 18 crescents,

2-cm/1-inch thick. Baste them in olive oil, together

with a little salt, pepper, tabasco, soy sauce, sugar

and cinnamon.

 

Roast in the oven for about 25-30 minutes until

browned and caramelised. Heat the olive oil in a pan

or deep frying pan. Add the peeled shallots and fry

them until they are brown and golden.

 

Season with a little salt and pepper and add the whole

garlic cloves, then add the prunes and enough water to

just cover. Simmer on quite a fierce heat, until it is

all absorbed, adding water a little at a time, until

the shallots become golden and caramelised all the way

through but still maintain much of their shape, and

the prunes are soft with some dissolving into the

sauce. The whole thing should take about 20-25

minutes. A few minutes before the end, add the

blanched almonds and heat.

 

Reconstitute the couscous in a volume of boiling water

roughly equal to its weight, seasoned with the saffron

first as well as a good pinch of bouillon. When the

water is fully absorbed, fluff up with two forks and

melt a knob of butter through it. There must be no

lumps whatsoever, so use your fingers too if

necessary.

Transfer the couscous to a tagine or large plate and

cover with the prune and onion confit and roasted

pumpkin crescents on top too, with any remaining

juices poured in. Scatter with a little very finely

chopped parsley and serve.

 

Source: The Cranks Bible by Nadine Abensour

Formatted by Chupa Babi in MC: 95.21.05

 

AuthorNote: I'm sure this made up combination doesn't

exist elsewhere. The prune confit is traditionally

served with lamb but it is far too good to miss out on

so try it here. The pumpkin is a nod in the direction

of the wonderful, elaborate Moroccan Couscous Royale.

Combining the two notions creates an unbelievably

exotic, sweet dish best eaten in moderation and

ideally followed by the inevitable green salad.

 

-----

 

 

 

 

 

______________________________\

____

Take the Internet to Go: Go puts the Internet in your pocket: mail, news,

photos & more.

http://mobile./go?refer=1GNXIC