I have found that cooking, like reading, can open a door through which one may amplify their life. I’m not talking about some diet fad or eating regiment that brings some short-term satisfaction only to deliver a long-term disappointment; I’m thinking more of experiences. I may even be suggesting cooking can be a door through which we can travel to lands and times we may never physically enter. I want to share an example of how I have discovered this aspect of cooking.
First, have you ever walked through the rice section of your local grocer and noticed that container of small, yellow, “crumbles” labeled Couscous? Then, ask yourself, “What is that?” and then of course just moved along to the bag of Jasmine rice to place in your buggy. Well, first if you looked a little closer you would probably have noticed that just below the “large” Couscous was something along the line of “Moroccan pasta”. (If you were looking at Pearl Couscous it may reference Israeli-style pasta) What’s this “crumbly” looking pasta thing?
Couscous is neither a grain nor a seed; it’s a form of pasta made from semolina. Semolina is derived from durum wheat, which itself has an interesting history. Durum wheat is an artificially selected species (think of a domestication process involving past civilizations selecting and breeding which wheat plants they really liked) rising from Emmer wheat, which itself was domesticated some 7,000 years ago. If Emmer wheat sounds familiar, then you may have read my recent post involving Farro rice. The process of combining semolina with water creates the “crumbled” pasta known as couscous. This type of couscous is considered a Moroccan couscous, named for the region where it originated. Because of that “pre-prepared” container of couscous in our markets, all we must do to prepare our couscous is pour the right amount of boiling water over it, cover it, come back 5 minutes later and it’s ready to eat. Just a reminder how our world is quite different, as cooks who lived 300, or more, years ago would envy our meal prep.
I have often noticed when reading about couscous-based dishes around the world and across time there are a couple re-occurring “themes”. First, couscous is a relatively good source of protein and other vitamins and minerals, so it is common to find couscous used in vegetarian meals whether it is because meat sources in areas were limited or for religious and other lifestyle reasons. Couscous has somewhat evolved into a cultural identity for some areas, just as food often does become associated with culture. One of the most interesting facts I have read involving couscous comes out of Morocco related to their religious observances on Friday. On Fridays school is let out around noon, many businesses close for a few hours, and families enjoy meals of couscous; it’s become a family tradition of sorts. Moroccan couscous has apparently become associated with the country’s reputation of hospitality.
Second, since couscous manifests a relatively neutral flavor, it can be considered a blank canvas that one may “paint” on any flavors you desire. Mixing it up and creating something new is what being inspired by cooking and ingredients is all about. An opportunity to travel while staying in your own kitchen. The short cook time for couscous gives one the time to consider what flavors you want to “paint” with.
So, this dish I made added the ingredients that would bring the flavors I desired at my table while thinking of the generations of families and individuals from across the world who gathered around a meal based, as mine, on couscous. I added onions, anchovies, garlic, tomatoes, and olives to have their flavors absorbed by the couscous during cooking. I also added roasted red peppers and kale to provide additional vitamins and minerals while also adding color to the dish. Cooking the halibut filets in the couscous while it simmered allowed the halibut to absorb flavors along with the final drizzling of red-wine vinegar.
Now, approach cooking from a new perspective. Consider couscous, and a minimal time investment, being a great base for experimenting with flavors as an artist may experiment with color. Consider designing a meal through researching a non-familiar culture. Learn the history of your “dish” for the evening. Enjoy a journey through turning a hobby of cooking away from a technical pursuit into an experiential pursuit…… Enjoy!!!