Couscous

Couscous(Arabic:كُسْكُس,romanized:kuskus) is a traditional North African dishof smallsteamedgranules of rolledsemolinathat is often served with astewspooned on top.Pearl millet,sorghum,bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Couscous is astaple foodthroughout theMaghrebi cuisinesofAlgeria,Tunisia,Mauritania,Morocco, andLibya.It was integrated into French and European cuisine at the beginning of the twentieth century,through theFrench colonial empireand thePieds-NoirsofAlgeria.
In 2020, couscous was added toUNESCO'sIntangible Cultural Heritage list.
The word "couscous" (alternatelycuscusorkuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably ofBerberorigin.The termseksuis attested in various Berber dialects such asKabyleandRifain, while Saharan Berber dialects such asTouaregandGhadameshave a slightly different form,keskesu.This widespread geographical dispersion of the term strongly suggests its local Berber origin, lending further support to its likely Berber roots as Algerian linguistSalem Chakersuggests.
The Berber root *KS means "well formed, well rolled, rounded."Numerous names and pronunciations for couscous exist around the world.
It is unclear when couscous originated. Food historian Lucie Bolens believes couscous originated millennia ago, during the reign ofMasinissain the ancient kingdom ofNumidiain present-dayAlgeria.Traces of cooking vessels akin tocouscoussiershave been found in graves from the 3rd century BC, from the time of the berber kings ofNumidia, in the city ofTiaret,Algeria.Couscoussiersdating back to the 12th century were found in the ruins ofIgiliz, located in theSousvalley ofMorocco.
According to food writerCharles Perry, couscous originated among theBerbersof Algeria and Morocco between the end of the 11th-centuryZirid dynasty, modern-dayAlgeria, and the rise of the 13th-centuryAlmohad Caliphate.The historian Hady Idris noted that couscous is attested to during theHafsid dynasty, but not the Zirid dynasty.
In the 12th century,Maghrebicooks were preparing dishes of non-mushy grains by stirring flour with water to create light, round balls of couscous dough that could be steamed.
The historianMaxime Rodinsonfound three recipes for couscous from the 13th centuryArabic cookbookKitab al-Wusla ila al-Habib, written by anAyyubidauthor,and the anonymous Arabic cooking bookKitab al tabikhand Ibn Razin al-Tujibi'sFadalat al-khiwanalso contain recipes.
Couscous is believed to have been spread among the inhabitants of the Iberian Peninsula by the Berber dynasties of the 13th century, though it is no longer found in traditional Spanish or Portuguese cuisine. In modern-dayTrapani,Sicily, the dish is still made to the medieval recipe ofAndalusianauthor Ibn Razin al-Tujibi. Ligurian families that moved fromTabarkatoSardiniabrought the dish with them toCarlofortein the 18th century.
Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via theFrench colonial empireand the Pieds-Noirs.
Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished, granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny couscous granules. In the traditional method of preparing couscous, groups of people come together to make large batches over several days, which are then dried in the sun and used for several months. Handmade couscous may need to be rehydrated as it is prepared; this is achieved by a process of moistening and steaming over stew until the couscous reaches the desired light and fluffy consistency.
In some regions, couscous is made fromfarinaor coarsely groundbarleyorpearl millet.
In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid.Properly cooked couscous is light and fluffy, not gummy or gritty.
Traditionally, North Africans use afood steamer(called ataseksutin theBerber language, aكِسْكَاسkiskasin  Arabic or acouscoussierin  French language). The base is a tall metal pot shaped like an oil jar, where the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The steamer's lid has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with dampcheesecloth.
The couscous that is sold in mostWesterngrocery storesis usually pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous and then leaving it covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). Packaged sets of quick-preparation couscous and canned vegetables, and generally meat, are routinely sold in European grocery stores and supermarkets. Couscous is widely consumed in France, where it was introduced byMaghrebimmigrantsand voted the third most popular dish in a 2011 survey.
In December 2020, Algeria, Mauritania, Morocco, and Tunisia obtained official recognition for the knowledge, know-how, and practices pertaining to the production and consumption of couscous on the Representative List of the Intangible Cultural Heritage of Humanity byUNESCO. The joint submission by the four countries was hailed as an "example of international cooperation."
Couscous proper is about 2 mm in diameter, but there also exists a larger variety (3 mm more) known asberkoukes, as well as an ultra-fine version (around 1 mm).In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots,potatoes, andturnips) cooked in a spicy or mildbrothor stew, usually with some meat (generally,chicken,lamb, or mutton).
Algerian couscousis a traditional staple food in Algeria, and it plays an important role in Algerian culture and cuisine. It is commonly served with vegetables, meat, or fish. In Algeria, there are various types of couscous dishes.
In Tunisia, couscous is usually spicy, made withharissasauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel.Fishcouscous is a Tunisian specialty and can also be made withoctopus,squidor otherseafoodin a hot, red, spicy sauce.
Couscous can also be served as a dessert. It is then called Masfuf. Masfuf can also contain raisins, grapes, or pomegranate seeds.
In Libya, couscous is mostly served with lamb (but sometimescamel meator, rarely, beef) in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey and is locally referred to asmaghrood.
In Malta, small round pasta slightly larger than typical couscous is known askusksu. It is commonly used in a dish of the same name, which includes broad beans (known inMalteseasful) andġbejniet, a local type of cheese.
In Mauritania, the couscous uses large wheat grains (mabroum) and is darker than the yellow couscous of Morocco. It is cooked with lamb, beef, or camel meat together with vegetables, primarily onion, tomato, and carrots, then mixed with a sauce and served withghee, locally known asdhen.
Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such asorzoandrisoniof similar size, which is made from ground wheat and either molded or extruded. Couscous and pasta have similar nutritional value, although pasta is usually more refined.
Several dishes worldwide are also made from granules, like those of couscous rolled from flour from grains or other milled or grated starchy crops.
Israeli couscousis an extruded and toasted pasta and does not share main ingredients or method of production with couscous.