NEWS for North Dakotans
Agriculture Communication, North Dakota State
University
7 Morrill Hall, Fargo, ND 58105-5655
January 8, 1998
Will Rogers and I have a lot in common. Well, at least a little in common. I've never met a potluck meal I haven't liked. Where else can you experience such an eclectic crescendo of smells, sights, textures and, of course, tastes?
And everyone knows that certain recipes wouldn't have become popular if it weren't for potlucks. Remember Watergate cake? And I don't care if the recipe is on the can or bag, I'm willing to bet that Tater Tot hot dish wouldn't be the perennial favorite it is if it hadn't first been served at a potluck.
Every once in a while, someone brings a "Cadillac" to a potluck. Bacon-wrapped, cheese-stuffed weiners is an example I recall from my childhood. Potlucks are also good for introducing sleepers, those memorable dishes that provide a fleeting-yet-unforgettable experience, something akin to first love.
I had one of those experiences with a potluck offering when I was a kid. It involved a carrot something-or-other. I don't really know how to describe it. It contained finely diced carrots, green onions and I think some type of cheese, maybe cream cheese. It had to have had eggs because it cut like a cake, but it was more like the texture of a bar. It wasn't sweet; it definitely was a casserole.
If you can bring a dish to a potluck that stirs someone's memories even years later, I'd say you belong in a Potluck Hall of Fame. However, entry into my Potluck Hall of Fame requires sharing the award-winning recipe. For me, the ideal potluck dish is simple, yet interesting. It's definitely not something I make often at home or can come by easily.
With that said, what might I take to my next potluck? I'm thinking hard about couscous. I struggle with a definition for couscous. If I'm reading one of my recipe books correctly, couscous is actually a catch-all name for a variety of dishes that feature cracked grain, which has been thoroughly rinsed and dried in a way that removes surface starch. Millet, wheat or even barley grits can be used in couscous, but most of what you buy in a store carrying a couscous label contains wheat.
Here's a crowd-sized couscous recipe that's unusual enough to get the crowd talking. Maybe even a few will fall in love. The blend of spices offers a Middle Eastern flair, and depending on how long you par-cook your carrots, the crunchiness is a nice contrast to the chewiness imparted by the raisins and the delicate-textured couscous.
Potluck Couscous Salad
Yield: 16 servingsIngredients:
4 tablespoons butter or margarine
1 medium onion, chopped
2½ cups diced carrots, raw or briefly par-cooked
4 cloves garlic, minced
1 tablespoon crushed fennel seed
1 teaspoon crushed cumin seed
3 cups whole wheat or semolina couscous
4 cups vegetable broth
1 teaspoon ground ginger
1 teaspoon cinnamon
½ cup olive oil
1/3 cup balsamic or cider vinegar
1 cup raisins
1 cup slivered almonds, toasted
salt and pepper to tasteProcedure:
Melt butter or margarine in Dutch oven and saute onion, carrots, garlic, fennel and cumin for about five minutes. Add couscous and stir frequently for another few minutes; add broth, ginger and cinnamon and let mixture come to a full boil. Turn off heat, cover and let sit for about five minutes. Meanwhile, blend olive oil and vinegar. Add dressing after fluffing couscous with fork; mix in raisins and almonds; finish seasoning with salt and pepper. Chill several hours or overnight. Allow to stand at room temperature a few minutes before serving.
What's Your Take on This, Julie?
Potlucks are a great way to try new dishes without spending hours in your own kitchen. Why not amaze your friends with an unusually named food that features a North Dakota agricultural star, durum wheat. Although other grains may be used, cereal chemists agree that the best couscous is produced from durum.
A staple food in North Africa, it is traditionally made by hand-rolling moistened ground durum (semolina), followed by steaming and drying. In commercial automated operations in the United States, hundreds of pounds of couscous can be produced per hour.
Couscous resembles grains of rice but tastes like pasta. You might have to search a bit in the grocery store, because in some stores it's displayed with pasta and in others with rice. This versatile food is quickly prepared and can be served in dishes ranging from salads to main dishes to desserts. If 16 servings are a bit much for you, the recipe easily can be halved.
A serving of this salad provides about 300 calories and 16 grams of fat, along with ample vitamin A as beta carotene, iron and B vitamins. If you're monitoring your waistline, you might want to substitute about a cup of your favorite low-fat or fat-free Italian dressing for the oil and vinegar. Another way to reduce the fat content by over 5 grams (and 45 calories) per serving is to lightly sprinkle almonds on top or omit them altogether. A cup of almonds provides crunch and flavor, but also adds about 90 grams of fat to the recipe.
The other option to changing the recipe, of course, is to take a smaller serving. The interesting blend of flavors, though, will make it difficult to be a restrained eater.
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Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187
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