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Double Cous Cous Night

Yesterday I realized that my freezer and pantry had plenty of fava beans, you know those prehistoric looking broad beans that have been said to even have magical powers.  They are pretty popular in the Mediterranean and perhaps elsewhere too. According to some, carry one or two dry beans in your coat pocket, and you will keep away the evil eye.

The fan club however does not particularly favor them so I have learned to push thrm back to the the more distant recesses of my culinary imagination. Yesterday however they were in my face, and I just had to cook some. I knew that, as usual, I could make a dish that they, my fan club, thought they did not like, but then would end up gobbling up. I did have a plan B, and that why we ended up with a double cous cous night. Topping numero uno: refried cumin fava beans. Topping numero due: shrimp in light oreganata sauce.

I selected the frozen , imported ones from my freezer. The are pre-shelled, and do tenerize quite well aftr cooking them. I threw them into a small pot along with a small onion, two bay leaves, three cloves of garlic , a few grape tomatoes, kosher salt, a hot dried red chili , a small green , pepper cut into halves and a few tablespoons of EVOO. I added some water, just enough to cover the beans by an inch. Bring to a boil then let them slowly simmer for about two and a half hours. Finally , let them cool , and stored in the in the fridge overnight so that their flavor would enhance further. At that point they are ready to be eaten, or combined with a starch of come kind : rice, pasta, cous-cous, Bulgar wheat, potatoes and even fried green plantains.

Refried Cumin Fava Beans Cous Cous
Refried Cumin Fava Beans Cous Cous
To refry the beans , toss a two to three cups in a hot pan along with ground cumin. Season with S/P and cook until most of the liquid has reduced.

I know that fava beans might be an acquired taste for some, but I did want to leave you with a collage of their green beauty .

Fava Bean Collage -  Source: Google Search 


Shrimp in Light Oreganata Sauce Cous Cous 
Shrimp in Light Oreganata Sauce Cous Cous
To make the shrimp toss the cleaned shrimp into a hot skillet with EVOO, S/P and dry oregano two or three tablespoons. cook but do not overcook.

For extra flavor , use shrimp with the tail end shell on. Also, once the shrimp are cooked through, remove them from the skillet and further reduce the sauce.

To prepare your dishes, make some fast cous cous, fluff it up with a fork and top with your favorite topping of the night. The fan club had choices this time. And yet, predictably they liked both.

A Becks Dark hit the spot as I sampled a bit of each of the dishes.

Salute!

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