Cous Cous di Pesce a San Vito Lo Capo #0

Cous Cous di Pesce a San Vito Lo Capo #0

Originally uploaded by yab994

Cous Cous Fest is the International Festival of cultural integration is an important event which is being renewed for eleven years, his involvement in a party atmosphere all the countries of the Euro-Mediterranean and beyond. The event, scheduled in San Vito Lo Capo 22 to 27 September 2009, now into its twelfth edition, with a hectic program.
Undisputed star of the event is cous cous dish rich in history and an element of synthesis between cultures, a symbol of openness, intermarriage and contamination.
All in the beautiful surroundings of this seaside village which with its warm climate, its clear water and the beauty of its beaches is the ideal location to extend a little ‘relaxation of the pleasant summer vacation. The event is a festive occasion, with the flavors, culinary challenge between chefs, moments of depth and shows that will alternate on the stage of Cous Cous Fest numerous artists of international renown.


January 7, 2010 at 5:05 pm Leave a comment

Quick couscous recipe

Sliced pork tenderloin on a bed of quick-cooking couscous

[picapp src=”e/a/9/6/e3.JPG?adImageId=6210893&imageId=3301918″ width=”500″ height=”333″ /]

One tenderloin prepared as directed will yield 3 servings, while the couscous and salad will serve 4 to 5. It is easy to make two tenderloins, just double the rub amounts and continue as directed.

For each Pork Tenderloin:

1 (approx. 1 pound) whole Pork Tenderloin
1/2 teaspoon kosher salt
1 large garlic clove
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 tablespoon olive oil

For the Couscous:

2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon tumeric
Kosher salt
3 cups small cauliflower florets (1/2 to 1-inch pieces)
1 cup canned chickpeas, drained and rinsed
1 large shallot, peeled and cut into 1/8-inch slices
3/4 cup low-sodium chicken broth
3/4 cup couscous
1 teaspoon red wine vinegar

For the Salad:

1 pint grape tomatoes
1 small white onion
2 tablespoons finely chopped cilantro
2 tablespoons red wine vinegar
Kosher salt

Preheat the oven to 400′ F. Sprinkle the salt onto the garlic clove and mince together until the garlic and salt forms a paste. Mix in the 1/4-teaspoon cumin and 1/8-teaspoon ceyanne.

Trim the tenderloin removing most of the tough silverskin. Cut a couple of inches off the thin, pointy end so that you have a more uniform shape – it will cook more evenly. Save the small piece for another use. Rub the garlic mixture all over the pork and leave at room temperature about 30 minutes.

Prepare the Salad: cut each grape tomato crosswise into 2 or 3 pieces. Thinly slice and then chop the onion into 1/2-inch lengths. Mix together the tomato, onion, cilantro, vinegar and salt (about 1/4 teaspoon). Taste for seasoning and adjust with additional vinegar or salt as needed. Keep at room temperature until ready to serve.

Prepare the Couscous: Mix together the 1/2 teaspoon cumin, 1/4 teaspoon tumeric and 1/4 teaspoon kosher salt. Put the cauliflower florets on a baking sheet and sprinkle with the spice mixture. Drizzle with 2 tablespoons olive oil and toss gently. Place into the hot oven. After 15 minutes, add the shallot slices and chickpeas to the pan and roast an additional for 10 minutes or until the cauliflower is tender. Right after placing the chickpeas in the oven, heat the chicken broth on high in a small saucepan. As soon as it reaches a boil, stir in 1/4 teaspoon kosher salt and the couscous. Immediately remove from the heat and cover with a lid. Let stand 5 to 10 minutes, then fluff with a fork and stir in the roasted cauliflower and chickpeas. Drizzle the teaspoon of vinegar over the couscous and toss. Keep warm until ready to serve.

Finish the Pork Tenderloin: Heat an oven-proof frying pan over medium-high heat. When hot, add a tablespoon of olive oil. Sear the pork tenderloin, 2-3 minutes per side or until nicely browned. Put the pan into the 400′ oven for 15-17 minutes (you can do this while the cauliflower is still cooking) . When done, remove from oven and let rest for 5 to 10 minutes before slicing into 1/2-thick medalions.

Serve the salad, couscous and sliced pork together on warmed dinner plates.

October 19, 2009 at 9:15 pm 2 comments

Vegetable curry couscous recipe

Curry and couscous don’t always go together but this couscous recipe works very well, it’s for vegetable curry couscous.

July 14, 2009 at 8:22 am Leave a comment

Saffron Couscous Recipe

This Kurdish-influenced side dish is delicious with or without saffron, and makes a good alternative to rice. Saffron couscous is best served warm, or at room temperature. Delicious with roasted lamb, it’s also excellent with your favorite fish or vegetable couscous recipe dish.

In this video the chef actually explains what couscous is not just how to make the recipe.

June 21, 2009 at 9:27 pm 1 comment

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Originally uploaded by food blog

Morroccan Charbroiled Lamb and Fennel Stew With Seven Seed Couscous: Redwood Creek Campfire Classic Semi-Finalist Recipe!

Doug DuCap’s Recipe for this is at… .

This recipe was a 2008 Semi Finalist at the Redwood Creek Campfire Classic Recipe Competition.

Uploaded by food blog on 12 Jul 08,

January 30, 2009 at 10:30 am Leave a comment

Cous Cous Fest

Cous Cous Fest, San Vito Lo Capo by Dom Dada.

The Cous Cous Fest, the «international mediterranean culture, food and wine festival», is a great opportunity to taste all kinds of food – but of course, first and foremost cous cous, in over a dozen different variations.

A journey marked by conviviality and taste. This is the essence of Cous Cous Fest, the exhibition dedicated to the “pot of peace” that unites around him the diversity and charm of the peoples of the Mediterranean, in the splendid setting of San Vito Lo Capo. This year, from Sept. 23-28, will stage the eleventh edition. Delegations of chefs from around the world will challenge nell’amichevole Cous Cous XI International Competition. At a panel of experts, accompanied for the first time by a public jury, the arduous task of designating the Best Cous Cous 2008. But the Cous Cous Fest is also stage cultural tout court. Scheduled unforgettable performances of world music, theme meetings, talk food, gourmet laboratories …

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October 5, 2008 at 10:11 pm Leave a comment

Roasted Pork Tenderloin Poached plums and cauliflower cous cous

Pork Tenderloin by ulterior epicure.

by ulterior epicure

Roasted Pork Tenderloin
Poached plums and cauliflower cous cous.

Notes: The recipe is from Chef Mike Davis of 26 Brix in Walla Walla, Washington. It is featured in the September, 2007 issue of Bon Appetit Magazine. I added the cauliflower cous cous as an accompaniment.

We paired this dish with a bottle of Eroica Riesling, Chateau St. Michelle-Dr. Loosen, 2005.


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mariannaF Pro User says:

so that is poached plums encircling the pork? they are a bit red for plums..?? or maybe it’s just not seeing colours properly…?
anyhow, this looks delicious!
Posted 13 months ago. ( permalink )

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ulterior epicure Pro User says:

@ mariannaF: The plums were stewed, skin on, in a mix of red wine, white wine and chicken stock – you’re absolutely right, it is a brilliant garnet red sauce.
Posted 12 months ago. ( permalink )

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September 3, 2008 at 12:44 pm Leave a comment

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