Concordia Chef Giorgio sent this recipe:

Couscous Royale by Giorgio Deidda

I was born in Oristano in Sardinia, Italy, but I have lived and cooked in many other regions and countries including: France, UK, Ireland, Switzerland and of course Antarctica. I am the only chef at Concordia who has cooked in Antarctica for more than three winters and hold the record for overwintering the most number of times at Concordia.

My career began at 16 washing pots and pans in a restaurant at Costa Esmeralda in Sardinia where I learnt the finishing touches of preparing not just meals, but local regional specialities. My hidden passion was discovered and I was promoted to chef’s assistant. I completed my training at the hotel school “Le Saleve” in Annemasse, France.

This recipe has origins in Morocco. I have to plan weeks in advance at Concordia as most ingredients are frozen. With an outside temperature of -75 degrees Celsius or thereabouts we use the Antarctic climate as a large freezer. It can take up to 7 days to defrost and ensure ingredients are ready to be cooked.

In Morocco, this dish is eaten without cutlery, with your hands, although it is advisable to follow the habits of your invitees as we do in Concordia.


  • 500 grams couscous.
  • 100 grams butter.
  • 250 grams carrots.
  • 250 grams courgette.
  • 500 grams cooked chickpeas.
  • 500 grams chicken breast.
  • 100 grams raisins.
  • 1 onion.
  • 2 tablespoons ground cumin.
  • 1 tablespoon powdered ginger.
  • 2 tablespoons turmeric.
  • 1 teaspoon of cinnamon powder.
  • 200 ml sunflower oil
  • 10 wooden skewers.
  • Salt and pepper to taste.
  • Olive oil.

In a glass container pour the couscous, some salt and 750 ml of almost boiling water. Cover immediately and seal tight.

Peel and slice the carrots, brown them in a pan of olive oil, add a cup of water and cook well. If needed add more water until the carrots become soft, then add salt and half a teaspoon of cumin. Cover and keep warm.

Cut the courgette into slices, peel and chop the onion and heat in olive oil. To add colour to the courgette and carrots, add salt, half a teaspoon of turmeric, half the cumin and finish cooking.

Add a cup of water to the chickpeas and half a teaspoon of cumin and a teaspoon of cinnamon, and bring to the boil once.

In a small saucepan boil the raisins for one minute with a teaspoon of powdered ginger.

Cut the chicken into cubes of 3 cm.  In a bowl mix sunflower oil with the remaining spices (turmeric, cumin and ginger) and mix with the diced chicken.

Skewer the chicken.

Cook the chicken in a hot pan without adding oil or butter

Remove the plastic film from the vessel containing the couscous (after about 20 minutes). Break the couscous with a fork and transfer the couscous to a well-buttered pan, cover and keep at a temperature of 80 degrees .

Place all dishes in a nice serving dish, placing the couscous and raisins all around the beans, courgette, carrots, and chicken skewers.


Pour two tablespoons of vegetable broth into both pans that were used to cook the carrots and courgette, bring the broth to a boil so that it absorbs the scent and residues of the pans, filter, add 10 grams of butter and 10 grams of flour and thicken slightly.

For a spicy option add two teaspoons of Harissa sauce.