NY FIRST couscous week

 
 Chef Alex Raij and her couscous & pisto dish. Photos by Maria Midoes

Chef Alex Raij and her couscous & pisto dish. Photos by Maria Midoes

 

‘New York Shuk’ invites you to Celebrate NY first
Couscous Week with the city’s finest restaurants.

This year we have been invited to participate in the international couscous competition happening in Sicily later this month. To celebrate all things couscous we are launching the first ever NY couscous week.

During September 5-12 we are collaborating with some of NY’s favorite spots; from a Michelin star restaurant to neighborhood favorites, from Brooklyn to Manhattan, chefs were asked to show creativity and use New York Shuk hand rolled couscous to create a unique take of their own.

 Shalom Japan steak & couscous dish. Photo by Maria Midoes

Shalom Japan steak & couscous dish. Photo by Maria Midoes

 

During Couscous week, you can enjoy real, fresh, New York Shuk couscous at the following places:

Upland- Chef Justin Smillie will be making seared octopus roasted red pepper, couscous, almonds + brown butter

Daniel- Chef Jean Francois Bruel will make a warm squab salad with our corn couscous. Lightly smoked breast, sweet corn, stuffed legs, and bok choy.

Roman’s - Chef Michael Mangieriat will make a traditional Sicilian seafood couscous.

Txikito - Chef Alex Raij will be making Couscous artesanal con jugo concentrado de pisto (Local handmade couscous with concentrated free run juices of local vegetable pisto)

Shalom Japan - Chef Aaron Israel is making A NY strip steak rubbed with spices intended to evoke kebab flavors, served with couscous, grilled heirloom tomatoes, harissa, grilled onion puree, and a summer vegetable relish.

Boulud Sud- Chef Travis Swikard will be serving couscous alongside a chicken tagine.

Baccarat Hotel The team of chefs at Baccarat Hotel will be serving couscous with Maine Lobster Salad, cauliflower, walnut and maple caviar vinaigrette.

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 Baccarat Hotel lobster & couscous salad. Photos by Maria Midoes

Baccarat Hotel lobster & couscous salad. Photos by Maria Midoes

 Chef Travis Swikard at Boulud Sud with his chicken tagine and couscous dish. Photos by Maria Midoes

Chef Travis Swikard at Boulud Sud with his chicken tagine and couscous dish. Photos by Maria Midoes

 

CLASSES

As part of the couscous week program, New York Shuk will be teaching two cooking classes focused on The Art of Couscous. Learn all about the techniques behind making couscous from scratch.
More details about the class can be found HERE.

For those who won’t be able to attend the classes, Ron will demonstrate live how to make couscous on 'Instagram stories'. Sharing the tricks of making couscous at home without a steamer or a sieve. Follow us on Instagram.

 Ron couscousing. Photo: Najwa Kronfel

Ron couscousing. Photo: Najwa Kronfel

 

THE ART OF COUSCOUS

For us couscous is a symbol of culinary craftsmanship. A labor-intensive process of Semolina and water that’s rolled together to form tiny granules of couscous. Unfortunately, the art of couscous making was lost to the processed instant couscous. Our goal at New York Shuk is to keep the tradition alive and give you the opportunity to experience those lost artistry rituals.

Learn more about New York Shuk Couscous, HERE.

 
 Ron couscousing. Photo: Najwa Kronfel

Ron couscousing. Photo: Najwa Kronfel

 

By hosting New York's first Couscous week we are hoping to give you a chance to experience couscous as it should be, made by hand not from a box.

We hope you have a chance to join in,

Ron & Leetal

x

 

P.S. Don't forget to hashtag #couscousweek