Couscous goes to Cornwall
The book: The Sea Gate by Jane Johnson
Genre: Historical fiction/ romance
Published: 2021
The bake: Couscous salad with roasted butternut and feta
What’s the story?
This book sums up everything I love about reading – a story with one foot in the present, and one in the past, strong, interesting characters, beautiful language, and a plot that sweeps you along and keeps you enthralled long after you’ve read the last page.
Rebecca has just lost her mom to cancer, and she is struggling with her own health. Her relationships with her boyfriend Eddie and brother James (and his wife Evie) are also a shambles. When she finds a letter from elderly cousin Olivia in Cornwall while clearing out her mom’s flat, she sees it as a sign. In the letter, Oliva asks for help to get her old house habitable when she is released from the hospital.
Rebecca rushes to Cornwall where she finds Olivia’s house in a serious state of disrepair, and she meets one of my favorite characters, Gabriel. He is an elderly, very foul-mouthed parrot and he is used throughout the novel to tie events together. Rebecca visits Oliva in hospital and is impressed by the old lady’s spirit. She is determined to help, and along the way she discovers a terrifying secret in the tunnel going down to the sea, and some priceless treasures in the attic.
Woven through Rebecca’s adventures, is Olivia’s story from the early 1940’s when she was a young girl. These were my favorite chapters. It was so interesting getting to know Olivia when she was young, and to see the events which shaped her life. In the end, this is a story about redemption, about love, and about the importance of letting the truth come out.
Why read it?
I love books about Cornwall, and when I saw this beautiful novel I knew I had to read it. What’s refreshing is this book is not just about Cornwall – there’s an interesting North African flavor to the story. There are so many twists and turns, and the ending is totally unexpected. I love when a book is able to surprise even a seasoned bookworm like myself!
The Sea Gate offers escapism at its finest – escape to Cornwall, escape to the past and escape from reality. There are some shocking scenes, and some passages are so beautifully written that it sounds like poetry. This book is hands down my favorite book of the year so far, and certainly one of my favorites of recent years. If love stories set against gorgeous backdrops, and interesting people (and parrots!) are your thing, you will love this book. I’m going to be looking for more novels by this author!
Pair it with: Couscous salad with roasted butternut and feta
The setting for this novel is mainly Cornwall, but there are two characters who hail from Algeria in North Africa. Hamid (in the past) and Reda (in the present). These characters and the few chapters set in Algeria inspired me to pair a dish made with a typical North African ingredient (couscous) with this novel. Couscous is so versatile and can be served instead of rice with stews, and it’s an excellent base for a flavourful, filling salad.
This is a dish that’s easy to adapt to suit your taste. Leave out the feta and it’s vegan! The roasted butternut and chickpeas are what make this a ‘bake’, and the caramelized taste of these ingredients adds a lovely depth of flavor to the couscous. The roasted chickpeas are coated in a Moroccan spice mix, and they add some crunch to the salad. Creamy feta, salty olives, and fresh chives, and rocket complete the dish. If avocadoes are in season, add some as well. This salad is perfect as a light meal, or serve as a side dish during a braai (BBQ).
Couscous salad with roasted butternut and feta
4-6
servings20
minutes40
minutesIngredients
200 g raw couscous
500 g butternut, peeled and chopped in bite-sized pieces
1 can chickpeas, rinsed and dried
Moroccan spice/ seasoning mix
30 ml chives, chopped
a handful fresh rocket, chopped
100 g feta, crumbled
10 olives (I used Kalamata), pips removed and chopped
juice and zest of 1 lemon
3 tablespoons olive oil
salt and pepper to taste
Directions
- Place the couscous in a bowl with a tight-fitting lid. Pour boiling water over it, just enough to cover. Put the lid on (or cover tightly with cling film) and leave to swell. When all the water has been absorbed, fluff the couscous with a fork and set it aside.
- Preheat the oven to 190 °C. Place the butternut on a baking tray, sprinkle over some olive oil and salt and pepper. Shake to coat evenly in the oil. Place in the oven for about 40 minutes or until cooked through and caramelized. Remove from the oven and allow to cool to room temperature.
- Place the dried chickpeas in an ovenproof dish, sprinkle over some olive oil and Moroccan seasoning. Place in the oven with the butternut and roast about 20 minutes until crispy and golden brown. Shake the dish about halfway through to ensure even crispiness.
- Spoon the couscous into a large salad bowl. Add the chopped chives, rocket and olives and mix through.
- Whisk together the lemon juice, zest and olive oil and season with salt and pepper.
- Stir in the butternut and feta and pour over the dressing. Mix lightly so as not to break up the butternut pieces. Taste and add more seasoning if necessary. Sprinkle the crispy chickpeas over the salad just before serving.
- This salad will keep well for up to two days in the fridge.
