Recipe courtesy of David Rocco

Marilu's Cous Cous

Getting reviews...
  • Level: Intermediate
  • Total: 1 hr 45 min
  • Prep: 30 min
  • Cook: 1 hr 15 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Dough:

Marilu's Cous Cous Dessert:

Directions

  1. For the dough: Cous cous is cooked in a special double boiler called a couscousiera. A makeshift couscousiera can be made by placing a colander over a similar-size pot and sealing the two together with simple dough to prevent steam from escaping. To make the dough: Combine 1 cup flour with enough water to create dough. Roll the dough into a long rope and use as a seal. 
  2. For the cous cous: Place half the durum wheat in a large bowl. Add splashes of water, salt, cinnamon, and extra-virgin olive oil, while stirring/raking the durum wheat in a circular motion with your hand. You should use approximately 1/2 the quantities of water, salt, cinnamon and extra-virgin olive oil at this point. Continue working in a circular motion, constantly stirring to moisten the grains evenly. Rub the mixture between your hands to remove any lumps that may form. If the mixture becomes too wet, add some more durum wheat, if it becomes too dry, add some more water. The mixture should form into small pellets. If you have not achieved small pellets, rub and rake some more. Add the remaining durum wheat, salt, cinnamon and extra-virgin olive oil and repeat the process above. Transfer the cous cous to a colander and embed the zest of 1 lemon in the cous cous. Rest the colander over a pot of boiling water. Let the cous cous steam for approximately 1 hour and 15 minutes. Serve with seafood, stewed meats and/or vegetables, or use as a base for Marilu's cous cous dessert recipe follows.

Marilu's Cous Cous Dessert:

  1. Place the cooked cous cous, butter, sugar, pine nuts, raisins, almonds, hazelnuts, and water in a mixing bowl. Thoroughly combine all the ingredients. Cover the bowl and let rest for at least 1/2 an hour. Butter a ramekin to prevent sticking. Firmly pack some cous cous mixture in the ramekin and invert onto an individual dessert plate, so that the form of the cous cous is released from the ramekin. Sprinkle with icing sugar. Repeat for other individual plates and serve.

Cook’s Note

The pot should be tall enough so that colander is not immersed in the water. Use the dough as a seal to prevent the steam from escaping between the colander and the pot.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.