Cous Cous festivo - WHB # 365
Ed ecco che anche quest'anno in un batter d'occhio è arrivato Natale, siamo all'antivigilia e immagino i profumi che aleggiano per le case, il tintinnare di piatti e bicchieri tirati fuori dalle credenze per l'occasione, le tovaglie inamidate a festa, gli ultimi rami raccolti per le decorazioni più fresche da completare ... momenti di vita familiare che ho sempre aspettato con gioia e vissuto ogni anno con un pizzico di emozione in più, anche se ormai i ragazzi sono grandi, anche se ormai la favola di Babbo Natale è stata rivelata, ma il Natale resta e resterà sempre la festa più intima e amata per noi.
Quest'anno, però, leggermente diversa dal solito: anticipata con le amiche in casa in occasione del mio compleanno, e divisa materialmente e fisicamente nel giorno clou della celebrazione, con parte della famiglia a godere dell'atmosfera natalizia londinese (ho un figlio che lavora qui ora) e l'altra metà riunita intorno alla consueta tavola imbandita con i parenti più stretti. Ma grazie alla tecnologia potremo alzare i nostri calici insieme, abbracciarci , sorriderci e brindare all'unisono come se fossimo fisicamente vicini: sarà per la prima volta uno Skype natalizio originale, ringraziando i Maya che ce l'hanno permesso :-).
Ho provato questo couscous trovato sull'ultimo numero della rivista Cucina Naturale in occasione del pranzo del mio compleanno, servendolo come aperitivo in bicchierini individuali e ci ha deliziato tutte.
Facile ma sfizioso, un'idea alternativa che accontenta anche i palati più salutari e vegetariani.
Con questa dose ho servito 30/32 bicchierini.
Ingredienti:
mezzo kilo di couscous
3 o 4 fettone di zucca
2 melagrane mature
noci e pistacchi
semi di zucca decorticati
rosmarino, facoltativo
olio extravergine di oliva
aceto di mele
sale
- Far rinvenire il couscous in acqua bollente leggermente salata seguendo le indicazioni date sulla confezione, lasciare intiepidire e poi sgranare bene con le mani, condire con un filo di olio.
- Nel frattempo tagliare la zucca a dadini piccoli (se piace si può lasciare la buccia, è edibile) e arrostirla in una padella larga con un filo di olio e un rametto di rosmarino: cuocere a fiamma vivace per qualche minuto, così fa anche un pochino di crosticina croccante, poi abbassare e mettere il coperchio, per farla ammorbidire, anche se deve rimanere crocantella, salare.
- Tostare in forno qualche minuto noci, pistacchi e semi di zucca. Sgranare la melagrana.
- In un'insalatiera riunire il couscous e la zucca, poi la frutta secca e la melagrana, condire con un filo di olio e qualche cucchiaio di aceto.
- Si può preparare in anticipo il couscous e la zucca e mescolarli insieme, unendo poi all'ultimo minuto la frutta secca e la melagrana.
It's almost Christmas, just two days left.
I can only imagine aromas and fragrances in all kitchens, clinking of plates and glasses lined on starched tablecloths for the occasion, the last run in the garden to collect fresh berries and leaves to ultimate decorations, moments of family life that I have been always waiting with joy and shared every year with a little more emotion, though by now the guys are grown up and Santa Claus has been revealed, but Christmas is and will always be our more intimate and beloved celebration.
But a different 'Xmas for us this year, part of the family to enjoy Christmassy London atmosphere (one of my sons is working here) and half family gathering together with relatives as usual. But thanks to technology, we could smile, hug and toast in unison as if we were physically close: will be the first original Christmas Skype, thanks to the Mayans who were wrong! :-).
I served this alternative but festive couscous at my birthday party last week and it was a nice delicious surprise, ideal in small glasses as an aperitif, perfect for a healthier or vegetarian style.
- Soak cous cous in lightly salted boiling water, following the instructions on the package, let cool and pass through fingers, drizzle with a little oil.
- Meanwhile, cut the pumpkin into small cubes (if you like you can leave the skin, is edible) and roast in a large frying pan with a little oil and a sprig of rosemary, at high heat for a few minutes, allowing a little crispy crust, and then at low fire and covered with a lid to soften inside, although it must remain crunchy, season with salt.
- Toast walnuts, pistachios and pumpkin seeds in oven a few minutes. Halve pomegranates and remove berries.
- In a bowl combine cous cous and pumpkin, then nuts and pomegranate berries, drizzle with a little oil and a few tablespoon of vinegar.
- Cous cous and pumpkin can be prepared and assembled in advance, but add dried fruit and pomegranate just before serving.
Festive Cous Cous
It's almost Christmas, just two days left.
I can only imagine aromas and fragrances in all kitchens, clinking of plates and glasses lined on starched tablecloths for the occasion, the last run in the garden to collect fresh berries and leaves to ultimate decorations, moments of family life that I have been always waiting with joy and shared every year with a little more emotion, though by now the guys are grown up and Santa Claus has been revealed, but Christmas is and will always be our more intimate and beloved celebration.
But a different 'Xmas for us this year, part of the family to enjoy Christmassy London atmosphere (one of my sons is working here) and half family gathering together with relatives as usual. But thanks to technology, we could smile, hug and toast in unison as if we were physically close: will be the first original Christmas Skype, thanks to the Mayans who were wrong! :-).
I served this alternative but festive couscous at my birthday party last week and it was a nice delicious surprise, ideal in small glasses as an aperitif, perfect for a healthier or vegetarian style.
Serving 30/32 individual glasses:
half a kilo cous cous
3 or 4 big pumpkin slice
2 ripe pomegranates
walnuts and pistachios
pumpkin seeds
rosemary, optional
extra virgin olive oil
apple cider vinegar
salt
- Soak cous cous in lightly salted boiling water, following the instructions on the package, let cool and pass through fingers, drizzle with a little oil.
- Meanwhile, cut the pumpkin into small cubes (if you like you can leave the skin, is edible) and roast in a large frying pan with a little oil and a sprig of rosemary, at high heat for a few minutes, allowing a little crispy crust, and then at low fire and covered with a lid to soften inside, although it must remain crunchy, season with salt.
- Toast walnuts, pistachios and pumpkin seeds in oven a few minutes. Halve pomegranates and remove berries.
- In a bowl combine cous cous and pumpkin, then nuts and pomegranate berries, drizzle with a little oil and a few tablespoon of vinegar.
- Cous cous and pumpkin can be prepared and assembled in advance, but add dried fruit and pomegranate just before serving.
This recipe is my personal entry to WHB # 365
hosted by Haalo of Cook Almost Anything for English edition,
and Bri of Briggishome for Italian edition.
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