Carloforte Couscous

Instructions

• 1 Before preparing Cous Cous alla Carlofortina, remember to soak the chickpeas at least 12 hours in advance. After soaking them, you can proceed with making the couscous. Put a pot with plenty of water on the stove; this will be used to steam the couscous. Also, keep a small bowl of warm water, salt, and extra virgin olive oil nearby.
• 2 Pour the semolina into a large bowl, add 2 or 3 pinches of salt, and sprinkle some water with your fingers. Start working the semolina with one hand, moving it clockwise while continuing to sprinkle water. Keep doing this for about 10 minutes, until the semolina doubles in volume and forms small grains.<br>Then, continue working the couscous for another 15 minutes or so, always stirring clockwise, but this time sprinkling olive oil instead of water.<br>Once the couscous is ready, pour it into the couscoussiera (steamer), place it over the pot of boiling water, and cook it for about 2 hours, stirring occasionally.
• 3 Meanwhile, start preparing the vegetables that will make up the couscous topping. First, cook the chickpeas in lightly salted water, flavoring them with fennel; this will take about 2 hours for them to be ready.<br>Prepare a chopped mixture of garlic and onion and sauté them in a deep pan. Let them brown for a few minutes, then add the carrots, shelled fava beans, zucchini sliced into rounds, shredded savoy cabbage, and diced eggplant and cauliflower.<br>Season the vegetables with a bit of salt and the garam masala spice blend (which includes cumin, nutmeg, cloves, coriander, black pepper, nutmeg, cardamom, and turmeric), then cover everything with vegetable broth. The vegetables will take about 40 minutes to cook.
• 4 When all the ingredients are ready, pour the couscous into a large enough bowl and mix it with the chickpeas and vegetables. Now, the Carloforte-style couscous is ready to be enjoyed.