Couscous, seed of love!

Fish couscous, homage to Abdellatif Kechiche.

© Fabrice Veigas

By: Clémence Denavit Follow

3 min

“ 

 ”, and we necessarily nod while listening to Nordine Labiadh, the chef of the restaurant À Mi-Chemin in Paris share his couscous philosophy: a dish that unites and ultimately also resembles us over the years.

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A dish evoking memory, and smells, universal, it is everywhere at home, conquers hearts.

It melts and blends with the flavors of the countries where it is found, provided there is seed: and it is everywhere.

A dialogue is created between the couscous lover, a dance in which each eater decides the tempo.

A dance without borders, intergenerational.

Couscous adapts to situations, and moults: couscous necessarily comes in the plural: couscous in love, couscous overwhelmed by grandmothers and mothers, couscous "madeleine" from Nordine, an intimate garden that he likes to share with his friends, spontaneous couscous, unforeseen couscous, without or with.

Green couscous.

© Fabrice Veigas

When it comes to couscous - explains Nordine, " 

".

The cook, an insanely generous and sensible man hopes that each of us, amateurs but not yet cooks, will appropriate it and in turn cook his couscous, and then offer his children, his friends, couscous from… at home. we.

With Nordine Labiadh, chef of the restaurant À Mi-Chemin, 31 rue Boulard in Paris, Tunisian, philosopher, author of “ 

 ” at Solar, and also of: “ 

 ”still at Solar.

Nordine Labiadh.

© Clémence Denavit / Le Taste du Monde RFI

For further

- The Kouss Kouss festival at the end of August / beginning of September in Marseille

- Extract from

by Abdelatif Kechiche and tribute with the couscous with fish by Nordine in his book.

-

-

, by Monique Chastanet, Éditions Karthala

-

, by Andrée Zana Murat, éditions de l'Épure.

Slideshow

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Musical programming

Friends first,

by Georges Brassens

Tabsit, 

by Dag Tenere

Receipts

By Nordine Labiadh, from the book “

 ”, published by Solar editions.

Green couscous with herbs

Green couscous recipe with herbs, recipe from “Couscous for all”, by Nordine Labiadh.

© Solar Editions

Couscous crumble with caramelized apples or couscous granola with apples

Ingredients

The steps of the recipe

1. Crush the almonds and lightly roast them in a pan over medium heat. Let them cool.

2. In a salad bowl, mix the couscous, flour, 100 grams of sugar, almonds, cinnamon and fleur de sel. Then add 125 grams of soft butter cut into cubes.

3. Mix gently with your hands until you obtain a crumbled appearance, without making a ball of dough. Reserve it for 10 minutes in the refrigerator.

4. Preheat the oven to 160 ° C (th. 5-6).

5. Put the apples under water and cut them in half without peeling them then remove the seeds. In a saucepan, make a dry caramel with the remaining sugar.

6. Off the heat, add the remaining butter and mix well.

Add the apples and cook over low heat for 5 minutes, stirring to coat them with caramel.

7. Then pour them into a gratin dish.

8. Take the crumble dough out of the refrigerator and crumble it coarsely over the apples.

Bake for 45 minutes.

9. Enjoy the warm crumble.

(RE-BROADCAST)

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