Kusksu (Pasta bead and Broad bean Soup)
Kusksu are tiny pasta beads produced in Malta. Their size is about that of a large peppercorn. Given their similarity to couscous in shape and name, it’s likely their origin dates back to the Arabic occupation of Malta, although little evidence exists. This dish is known by the same name, and includes another of Malta’s favourite ingredients – fresh broad beans – plus a touch of the omnipresent tomato paste, and Malta’s loved Gbejniet cheese. Sitting somewhere between a soup and very wet pasta, it’s often served in spring when broad beans come into season, but is delightful in colder weather using frozen beans. If you can’t find the pasta, look for pearl couscous or fregola (a similar toasted pasta from Sardinia), or substitute a small pasta such as ditalini.
Ingredients 14
180 g broad beans, double podded
1 onion, medium, finely diced
1 garlic clove, finely sliced
2 tbsp olive oil
2 tbsp tomato paste, concentrated purée
1 l vegetable stock
100 g kusksu
2 tbsp mint, finely chopped
2 tbsp flat-leaf parsley, finely chopped
1 tsp salt
freshly ground black pepper, to taste
4 gbejniet cheeselets, fresh
50 g parmesan, finely grated
80 g diced bacon, optional
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Method 5
Blanch the for 3 minutes in salted boiling water, then drain, rinse briefly and tip into a bowl of iced water. Use your thumbnail to pierce the skins and pop out the beans inside (double podded).
Sauté the (if using), and with the in a saucepan over a medium heat until the onions are soft. Stir in the , then add the or water and and bring to the boil. Simmer for 15 minutes with the lid slightly ajar.
Add the and simmer for a further 5 minutes before removing from the heat. (If using pearl couscous, fregola or ditalini, check the cooking time on the packet and reduce the cooking accordingly.)
Stir through the , saving some for garnish, plus the and some pepper. Taste for seasoning.
Place a or piece of ricotta in the middle of each bowl, then ladle the soup over the top. Scatter with the remaining and grated .
Simon Bajada's tips
If you can’t find the pasta, look for pearl couscous or fregola (a similar toasted pasta from Sardinia), or substitute a small pasta such as ditalini. Substitute the gbejniet cheeselets for firm ricotta.
