Sweet couscous with Marsala and dried fruit. Did you know that the cous cous is one of the most solid evidence of the closeness of Sicily to the Middle East? In the Sicilian cooking tradition of this dish, with a sauce based on fish, especially in Trapani, is strong, ancient and deeply rooted. But perhaps not everyone knows that the couscous is great in savory dishes, but also sweet and especially in the Middle East is often served as a dessert. So I decided to prepare a sweet cous cous but with a strong Sicilian identity: cooked in a reduction of Marsala and spices (including a pinch of red pepper) and seasoned with lots of dry fruits, as you do in Morocco, raisins and dark chocolate, but also and candied orange zest. Is’ an elegant finger food if you serve in transparent cups, cool but not cold, and a nice dessert to order dinner served at the plate. The more willing you can accompany with a vanilla ice-cream scoop. Let me know.
Ingredients for 4 people:
- 400 milliliters of water
- 200 grams couscous
- 6 tablespoons Marsala
- half tablespoon vanilla extract
- a teaspoon of cinnamon
- 2 cloves
- a pinch of cayenne pepper
- grated rind of an orange
- 30 grams of butter
- 100 grams caster sugar
- 150 grams of mixed dried fruit quantum satis (nuts, almonds, hazelnuts, pistachios, pine nuts)
- 30 grams of candied orange
- 30 grams of raisins previously soaked in warm water for 15 minutes
- 60 grams of dark chocolate
- a currant sprigs for garnish
Put into a casserole the water, The cloves, cinnamon, the chili, marsala and sugar and do the whole thing over medium heat until boiling level is reduced by half. Once the water will be of equal weight with respect to cous cous, pour in the couscous, stir and boil for 2 minutes, then cover and let stand covered for 10 minutes. At this point, the Couscous has absorbed all the water flavored. Good fluff with a fork and pour it on a serving platter, leaving it to cool at room temperature.
While the couscous cools, grossolamente chop dried fruit and chocolate. Flavor the couscous with dried fruits, chocolate, grated orange zest, the candies with orange, the raisins and another pinch of cinnamon. Leave to rest for the couscous for one hour at room temperature so that it soaks up and then let it cool 15 minutes in the refrigerator: serve it in individual serving cups or dish, guarnendolo with grated chocolate and a sprig of currants. If you like you can accompany with vanilla ice cream.
THE PAIRING: We chose a sweet wine produced from grapes from the winery Moscato Maculan. The wine is called “Dindarello“: is a balanced sweet, with aromas of honey and flowers.