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Thursday August 23, 2007

Here’s to couscous — and to family

by louise Fiszer

Among the many wonderful films at the San Francisco Jewish Film Festival, three dealt with sisters. In each, when issues got hot and heavy, sisters would retreat to the kitchen, cook and solve the world’s problems. In “Gorgeous,” which director Lisa Azuelos has said is a tribute to her grandmother, the Sephardic sibs are always lovingly bickering in the midst of their noisy family gatherings at the dining room table.

In one memorable scene, the matriarch is elbow deep in a bowl of couscous, deftly removing the lumps with her fingers.

It brought back memories of cooking with the “couscousierre” and serving couscous years ago when it was considered oh so exotic. Couscous, ground semolina made from hard wheat, can be classified as a sort of pasta and used as such. It has been a staple food of North Africa for centuries. Fortunately, modernity has brought a quick-cooking version: In a matter of minutes, you can have couscous perfect for sopping up sauces, stews and meat dishes.

Salmon and Asparagus Couscous Salad

Serves 6-8

1 pkg. quick-cooking couscous

1/2 cup chopped sun-dried tomatoes

2 lbs. asparagus, trimmed, cut into 2-inch pieces and cooked until tender

1 bunch green onions, thinly sliced

1 lb. fresh salmon, cooked and flaked

1/4 cup chopped parsley

1/4 cup chopped fresh dill

Tarragon Vinaigrette

2 Tbs. chopped fresh tarragon or 1 tsp. dried

2 tsp. Dijon mustard

2 Tbs. white wine vinegar

2 Tbs. fresh lemon juice

1/2 cup olive oil

salt and pepper

Fresh dill sprigs for garnish

Cook couscous according to package directions. Stir in sun-dried tomatoes and let cool. If using traditional couscous break up any lumps with fingers. In large bowl combine couscous with asparagus, green onions, salmon, parsley and dill. In a small bowl combine vinaigrette ingredients until well blended. Toss with couscous and taste for salt and pepper. Serve at room temperature garnished with dill sprigs

Curried Chicken with Couscous and Dried Cherries

Serves 6

3 Tbs. oil

1 small onion, chopped

1 clove garlic, minced

1 jalapeno pepper, seeded and chopped

1 celery stalk, chopped

1 red bell pepper, chopped

1 golden delicious apple, chopped

3 Tbs. flour

1-2 Tbs. curry powder

2 Roma tomatoes, seeded and chopped

2 small boneless, skinless chicken breasts, cut into strips

1 1/2 cups chicken stock

Salt and pepper

Couscous

1/4 tsp. saffron

1/4 tsp. cinnamon

1 pkg. quick-cooking couscous

3 green onions, chopped

1/2 cup dried pitted cherries

1/2 cup cilantro leaves for garnish

In large skillet heat oil. Cook onion, garlic, peppers, celery, and apple until soft. Stir in flour and curry powder and cook about 2 minutes. Add tomatoes and chicken and cook another two minutes. Pour in chicken stock and simmer about 8 minutes. Liquid will have thickened slightly.

To make couscous, add saffron and cinnamon to water for cooking couscous. Stir in onions and cherries while couscous is still hot and let stand about 10 minutes, covered.

Place couscous in large shallow serving bowl and spoon curried chicken mixture over it. Garnish with cilantro

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