As you may imagine, I have a lot of equipment in my kitchen - so much so that there is not enough space in the cupboards! For my birthday I was very kindly given some vouchers to spend at my favourite kitchen shop in New York - Sur La Table (thank you Mum Dad and Gareth). It was a tough choice as to how to spend my $100 as there were so many lovely things. I think everyone thought I was mad when I settled on this pan (not least as I had to pack it in my suitcase to come home!) but I have wanted a couscousier ever since seeing one on front of Nigella Lawson's book "Feasts".
The top pan has tiny holes, just enough to let steam through but not enough for the couscous to fall through. Strange though, as I have never been a fan of couscous, I think I just fell in love with the bulbous curves of the pans and the idea that perhaps if cooked in a proper pan, couscous may be OK afterall. I was so right!!! We christened the pan last night, cooking a pork and pear tagine in the bottom pan and then steaming the couscous with cumin and fresh corriander in the top pan. The result was perfect couscous, light crumbs, gently scented of the tagaine and not a lump in slight. A complete revelation and I have never eaten couscous like this before! So much so that I am making more for lunch today. So how do you flavour your couscous - I am keen to try all your recipes!
As you may imagine, I have a lot of equipment in my kitchen - so much so that there is not enough space in the cupboards! For my birthday I was very kindly given some vouchers to spend at my favourite kitchen shop in New York - Sur La Table (thank you Mum Dad and Gareth). It was a tough choice as to how to spend my $100 as there were so many lovely things. I think everyone thought I was mad when I settled on this pan (not least as I had to pack it in my suitcase to come home!) but I have wanted a couscousier ever since seeing one on front of Nigella Lawson's book "Feasts".
The top pan has tiny holes, just enough to let steam through but not enough for the couscous to fall through. Strange though, as I have never been a fan of couscous, I think I just fell in love with the bulbous curves of the pans and the idea that perhaps if cooked in a proper pan, couscous may be OK afterall. I was so right!!! We christened the pan last night, cooking a pork and pear tagine in the bottom pan and then steaming the couscous with cumin and fresh corriander in the top pan. The result was perfect couscous, light crumbs, gently scented of the tagaine and not a lump in slight. A complete revelation and I have never eaten couscous like this before! So much so that I am making more for lunch today. So how do you flavour your couscous - I am keen to try all your recipes!
6 comments:
a couscousier? what a splendid name. i often make couscous with some thyme and lemon juice, or add dried cranberries that have been chopped into smaller nuggets, or some chopped macadamia or cashew nuts - delicious.
Hi Hannah, the pot is gorgeous! I know what you mean about curves, it's often the feel of kitchen equipment that makes me buy it...weird! I'm very particular about knife handles for that reason! You should try wholewheat couscous too, it's gorgeous, really nutty tasting and not at all heavy AND good for you! Have fun! Rachel xox
Unfortunately, I read your post a bit late for 'couscousier' to be my Word of the Day but I'll see how many times I can shoehorn it into casual converstaion tomorrow.
;o)
As for how I cook couscous: it's a bit unadventurous but I tend to cover it in vegetable stock, leave it to its own devices and fluff it up with a bit of butter once the stock's been absorbed. It tastes pretty good, though.
I've also got a recipe for a very yummy veggie tagine. I'll see if I can find a way to pass it along...
Hi Hannah,
Wow, looks great--would you be willing to share (or point us in the direction of) the pear and pork tagine as well--sounds amazing!
I live in UK now but am a US expat, and definitely love Sur La Table!
Thanks! marina
Hello from Texas! I love your blog! Happy belated Birthday wishes!!
Good luck with your couscousier! I love Sur la Table too, I discovered it when I was living in America for a yr. Now they send me tons of emails with fab cooking utensils but still haven´t got round to buying anything yet!
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