Today I present to you what I have defined as polka dot couscous. I am always on the lookout for a cute name for my recipes, and in this case, it was the mix of ingredients that suggested it. There’s the white of the cauliflower, the pink of the cooked ham, and the green of the parsley. Everything is cut into small pieces creating just the effect of polka dots. Its preparation is very simple; the flavor is delicate, the fats are limited, and the result is a light and very tasty first course. So… if you love these delicious semolina grains as much as I do, try this version too.
Other couscous recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Steaming, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Polka Dot Couscous
- 1 1/4 cups couscous
- 7 oz cauliflower florets
- 1 cup water
- 5 oz cooked ham (thick slices)
- 1 shallot
- chili pepper (to taste)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Steamer
- 2 Saucepans
- 1 Skillet
Preparation of the Polka Dot Couscous
Steam the cauliflower florets for 15 minutes (they should still be a bit crunchy when done), then chop them (I used a mezzaluna).
Cut the cooked ham slices into small cubes.
Then sauté them in a small pan with a drizzle of oil until golden and crispy. Turn off the heat and set aside.
Peel the shallot and chop it finely. I used a handy manual pull chopper that I find very convenient. If you wish to purchase it, you can find it by clicking HERE.
In a saucepan, rehydrate the couscous following the instructions on the package. I used 1 cup of water, added salt, and a tablespoon of oil. Once it reached a boil, I poured in the couscous and turned off the heat. I let it absorb the water for about 3-4 minutes, fluffing it with a wooden spoon. Then I turned the heat back on and finished cooking on very low heat for another 3-4 minutes, stirring occasionally.
In a second saucepan, heat a couple of tablespoons of oil and sauté the shallot. Let it sizzle for a moment, then add the chopped cauliflower, a couple of generous pinches of salt, chili powder (to taste depending on personal preference), and a small ladle of hot water.
Cook over medium heat for five minutes, stirring often. Check the cooking as the cauliflower should not become mushy but should remain slightly crunchy.
At this point, add the couscous and give it a good mix.
Finally, add the crispy ham cubes and scent the whole dish with chopped parsley. Cauliflower, ham, and parsley will allow us to create a pleasant polka dot effect.
Distribute the polka dot couscous on individual plates, drizzle with a little raw oil, and serve immediately. It is excellent both hot and at room temperature. Enjoy! Paola.
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