A holiday meal of semolina flavored with orange blossom embellished with raisins and roasted almonds, with pumpkin cooked in a 4-spice broth all served with duck breast with harissa and sausages of course! !!
There you have it, a very gourmet Christmas recipe ... although a little distant with traditional couscous and the idea we have of a Christmas dish.
Serves ;4
- 700g of medium couscous
- 4 small handfuls of raisins
- 2 handfuls of sliced almonds
- 2 tablespoons of orange blossom water or grated orange zest
- 700g of pumpkin
- 1 onion
- 1 stalk of celery
- 4 spices ( fennel, cinamon , cloves and ginger )
- 2 teaspoons of tomato paste
- a little harissa or chili powder with a little curry powder
- 1/2 duck breast and 1 sausages per person
At least 2 hours in advance : Spread the harissa on the breasts and put them back in the fridge. Soak the raisins in a bowl of boiling water to rehydrate them.
For the vegetables : peel and dice the pumpkin. Wash and cut the celery stalk into sections, keep a few leaves for decoration. Peel and cut the onion into 8. Put everything to cook for about 20-30 minutes in 1.25 liters of salted water, add the spices. Once the pumpkin is tender add the tomato paste and season with pepper.
For the semolina : Add the raisins and a little olive oil to the couscous then pour the same volume of salted boiling water as the couscous . Let them swell, add the almonds that you have roasted for a few minutes in a pan or in the oven (they should brown slightly). Fluff the couscous .
For the meat : Grill the duck breast for 10 minutes on the skin side, then lower the heat and cook for another 5 minutes (the cooking time depends on the thickness of the breast. Cook the sausages (I did it in the same pan) adding them halfway through the cooking of the duck breast).
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