We invite you to take another journey of culinary delight with host Wendy Foncette and Chef Selwyn Wickham as they prepare an easy to make , delicious ‘Jeweled Cous Cous’. Couscous is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. The Cous COus itself is available in supermarkets nationwide. its also healthy substitute for rice, and can also be used as a base for a wonderful salad.
Jeweled Cous Cous [recipe by Chef Selwyn Wickham-Central school of culinary Arts-388-3263]
6 oz cous cous
1 each Red Bell pepper
1 each Green Bell Pepper
1 each Yellow Bell Pepper
1 sprig chive
4 ox black olives or currants or cranberries(dried)
4 tbsp Vegetable oil
Salt and Pepper to taste
1] Steam The couscous in boiling water until tender. Bring the water to a boil, then pour over the cocusous, and cover tightly allowing the grains to absorb the water and swell
2.Using a fork, fluff the couscous until the grains are all loosed
3.In a heavy bottom sauté pan, heat the oil and toss the vegetables and allow them to cool lightly.
4.Season to taste, then add the currants, if used
5.Mix well, then add the vegetables to the container with the fluffed cous cous.
6.Add olive oil, salt and pepper, toss and serve warm.