Christmas lighthouse cuscuz

Components

• 2 tea cups of flaked cornmeal for cuscuz
• Half a teaspoon of brown
• 1/2 cup (teaspoon) of dried apricots
• 170 grams of koalaho cheese (3 pieces)
• 1/4 cup of pickled chili peppers
• One onion
• 50 grams of butter
• 1 cup of purified water
• sodium chloride
• 8 stalks of parsley

Setup phase

1. In a bowl, combine the corn flour with 1 teaspoon of salt. Slowly add the filtered water, stirring with a spoon (or using your hands) until the flour is moistened and has a texture similar to damp sand.

1. Allow the flour to hydrate for 10 minutes to soften the flakes during steaming. In the meantime, dice the curd cheese and apricot into 1 cm cubes. Coarsely chop the chestnuts. Peel and finely chop the onion. Rinse, dry, and chop the parsley.
2. Pour water into the bottom of the pan and place the steam basket inside. Move the moistened corn flour into the basket without pressing it down. Cover with a lid and cook over high heat.
3. Once it begins to boil (you’ll notice a slight steam escaping from the edge of the lid), reduce the heat and let it simmer for an additional 5 minutes or until the couscous is very tender. When you lift the lid to check, the couscous should appear puffed up and feel soft.
4. Switch off the heat and handle the basket carefully to avoid burns or tipping it over. Pull the central rod to release the cuscuz. Move it to a large bowl and fluff the cuscuz with a fork.
5. Place a large frying pan over medium heat and melt 1 tablespoon of butter. Add the cheese cubes and cook, stirring occasionally, until they turn golden brown, about 3 minutes.
6. Place the golden cheese in a bowl, heat the frying pan over medium heat, and add the remaining butter. Once melted, add the onion, season with a pinch of salt, and sauté for approximately 3 minutes until it softens.
7. Incorporate the chestnut, apricot, and whole fresh peppers (drained of liquid), then season with a pinch of salt. Stir for 2 minutes to release the aroma. Reduce the heat, add the cooked couscous, cheese, and parsley, and gently combine. Serve immediately.