Couscous! You must be wondering how on Earth could couscous be grain-free and Paleo Autoimmune Protocol (AIP) friendly. While traditional semolina couscous is definitely not gluten-free nor grain-free, this couscous that I’m featuring in my dish is in fact made of cassava. It’s known as attiéké (pronounced acheke) and has a granular texture just like semolina couscous, and is also called couscous de manioc. Taste-wise, it is slightly tangy, reminiscent of sourdough, due to the cassava fermentation process before it is transformed into attiéké.
I first came across attiéké in dried form packaged in a box (just like dried semolina couscous) at the local African grocery store, and have since been adding it to my rotation of carbohydrate sources. Since it’s dried, it’s a simple matter of rehydrating it in liquid and steaming or cooking it further in a microwave oven. I’ve been pairing plain cooked attiéké with stews, and decided to experiment and created a couscous-based dish filled with summer vegetables. It was really a breeze to whip up, my 4 year old son had loads of fun helping me cook the couscous dish!
Can’t find attiéké where you are? Cauliflower couscous makes a lovely substitute.
Inspired by this recipe over at House and Garden.
Have you tried attiéké before? What do you like serving it with?
- FOR THE SEARED STEAK
- 2 onglet/ hanger steak (approx. 1.5 inch thick)
- Sea salt
- Avocado oil
- FOR THE COUSCOUS
- 1.5 cups/ 1 package attiéké (cassava couscous)
- 1.5 cups bone broth
- 1 tbsp bacon fat
- 1 French shallot, peeled and sliced thinly
- 3 cloves garlic, finely chopped
- 2 spring onions, sliced thinly
- 1 medium zucchini, quartered lengthwise, then sliced into ¼ inch thick pieces
- 1 283g/10oz bag fresh tender spinach, chopped widthwise into ½ inch thick strips (make sure they are well dried after washing)
- 1 tbsp coconut aminos
- Sea salt, to taste
- FOR THE GARNISH
- 1 lime, sliced
- Black sea salt
- 1 bunch coriander/ cilantro leaves, chopped (or other fresh herbs of your choice, e.g. parsley, mint, basil, etc)
- Cook the attiéké according to the package instructions.
- What I do: Combine the bone broth and attiéké together in a bowl, letting it sit until the liquid is absorbed
- Cook in the microwave oven for 3 minutes, then set aside
- Alternatively, it can be steamed for 3 minutes
- In a non-stick frying pan, melt the bacon fat over med heat
- Saute the shallot slices until translucent, about 1- 2 minutes
- Add the garlic and spring onions, sautéing for another minute, or until fragrant (but not browned)
- Stir in the zucchini pieces, tossing to mix with the other ingredients
- Allow the mixture to cook for another minute or so, then stir in the chopped spinach (you can do this in batches, allowing each batch to wilt down slightly before adding the next batch)
- Stir in the coconut aminos and allow to simmer for about 3 - 4 minutes, or until all the vegetables are cooked
- Add the cooked attieke to the frying pan, mixing gently to combine, breaking up any clumps of attieke with a spatula
- Season to taste with sea salt
- Remove from heat and set aside
- Pat the steaks dry and sprinkle sea salt liberally over both sides of the steaks
- Heat the avocado oil in a cast iron pan over medium-high heat
- Place the steaks in the pan, ensuring that they are spaced apart
- Cook for 3 - 4 minutes per side, allowing each side to build up a good sear
- Remove from heat, and allow the steaks to rest, covered, for 5 minutes
- Slice into thin slices against the grain
- Transfer the couscous mixture to a large serving platter
- Arrange the steak slices over the couscous mixture
- Sprinkle with chopped coriander or other herbs and garnish with lime
- Alternatively, finely grate the lime zest and toss with the couscous.
