| 1 | Couscous is normally a savory dish found in morocco. |
| 2 | This unusual dessert version is the specialty of a small convent in sicily. |
| 3 | first prepare the pan for steaming the couscous: for the sealing dough, mix the flour and water together in a bowl and scrape onto a floured work surface. |
| 4 | Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary. |
| 5 | Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan. |
| 6 | Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place. |
| 7 | Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam escapes very gently. |
| 8 | While the water is coming to a boil, prepare the couscous to be cooked: place the grain in a bowl and add the water. |
| 9 | Swish the water through the grain with the fingers of one hand splayed apart, "raking" through it. |
| 10 | Tilt the bowl and drain away excess water. |
| 11 | Set aside for 5 minutes. |
| 12 | Line the couscousiere with a dampened napkin or cheesecloth and add the grain. |
| 13 | Cover and steam 15 minutes. |
| 14 | While the grain is cooking, prepare the flavoring. |
| 15 | Half fill a saucepan with water and add the pistachios. |
| 16 | Bring to a boil; drain in a strainer. |
| 17 | Pour the pistachios onto a towel, fold the towel over them and rub to loosen skins. |
| 18 | Separate pistachios from skins, going over them carefully. |
| 19 | Combine the freshly blanched pistachios, extract and cinnamon in a food processor bowl and process for 2-3 minutes, until very finely ground and starting to become pasty. |
| 20 | Add the oil, 1 tablespoon at a time, and continue processing mixture to a smooth paste, stopping the machine and scraping the inside of the bowl 3-or-4 times. |
| 21 | Reserve pistachio paste. |
| 22 | After the couscous has steamed 15 minutes, remove it from the couscousiere in the cheesecloth and put it in a large, non-reactive roasting pan. |
| 23 | Spread it out with a fork and let cool. |
| 24 | Combine the salt and water and work it into the cooled couscous, raking it through with 1 hand. |
| 25 | Add the pistachio paste in 3-or-4 additions, working it in by rubbing it and the couscous together with the fingertips. |
| 26 | Return the water in the bottom pan to a simmer, and line the couscousiere again with the dampened cheesecloth. |
| 27 | Add the seasoned couscous to the couscousiere, cover and steam 15 minutes. |
| 28 | Remove the couscous to the roasting pan, spread out with a fork, without compressing the mixture, and leave uncovered until cool. |
| 29 | To finish the couscous, bring the sugar and water to a boil, stirring to dissolve all sugar granules, and cool the syrup. |
| 30 | Work the cooled couscous between the palms of the hands again to separate the grains and toss in the syrup in 5-or-6 additions, fluffing the couscous with a fork. |
| 31 | Allow the couscous to dry uncovered, several hours, in a cool place, fluffing it with a fork occasionally, until all the grains are separate. |
| 32 | For advance preparation, cover tightly with plastic wrap and refrigerate up to several days. |
| 33 | To serve, fluff up with a fork so the grains separate well and mound the couscous on a platter. |
| 34 | Sprinkle the couscous evenly with the grated chocolate, then the confectioners" sugar. |
| 35 | Decorate with no more than 5-or-6 pieces of the candied fruit. |
| 36 | nick malgieri - prodigy guest chefs cookbook |
