Couscous definition by Babylon’s free dictionary © This article uses material from Wikipedia® and is licensed under the GNU Free Documentation License and under the Creative Commons Attribution-ShareAlike License Couscous Definition from Society & Culture Dictionaries & Glossaries Food & Drink Dictionaries Dictionary Of Cooking And Food Terms A grain-like hard wheat semolina that has been ground, moistened, and rolled in flour. The grain is then steamed (for 40 minutes) and traditionally served with a stew. There are also sweet couscous dishes. It is a staple dish in the North African countries of Algeria, Tunisia, and Morocco. The couscous you find in most American grocery (usually in the rice aisle) stores is precooked. Couscous Definition from Medicine Dictionaries & Glossaries Cooking Couscous | jovinacooksitalian jovinacooksitalian Healthy Italian Cooking at Home Cooking Couscous April 28, 2014 Couscous is a traditional Berber (North African) dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it.

Couscous is made from two different sizes of husked, crushed and unground semolina. Semolina is the hard part of the grain that resists grinding. When hard wheat is ground, the endosperm—the floury part of the grain—is cracked into two parts, the surrounding part with its proteins, minerals and central floury mass, also called the endosperm, contains the gluten protein that gives hard wheat its unique properties for making couscous and pasta. In the province of Tra­pani, Sicily, it’s prac­ti­cally a sta­ple and if you take a look at a map you’ll see why. Tra­pani is actu­ally closer to Tunisia than it is to the Italian peninsula. Centuries ago, Sicily, North Africa and the Mid­dle East were just one big gra­nary sup­ply­ing ancient Rome. Bartolomeo Scappi’s culinary guide of 1570 describes a Moorish dish, succussu, that is made in Tuscany to illustrate how far north the grain traveled.

Traditional Italian couscous is the result of the country’s unique geographic position at the center of the Mediterranean, an ideal place for cultural and culinary exchange dating back to the dawn of civilisation in the area. There is even a festival dedicated to the local specialty in the Sicilian town of San Vito Lo Capo. Couscous was introduced to the Italian palate long ago but its popularity is currently booming due to its easy preparation, versatility in the kitchen and reputation as a healthy alternative to other traditional pastas. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya. In many Italian regions couscous is served with fish. It is featured as a traditional Italian food product that is officially recognized by the Italian Ministry of Agricultural, Food and Forestry Policies. Use of couscous has become so widespread that some Italian food companies have even begun to launch cook and serve product lines to satisfy consumer demand. Chewy Italian couscous, also called freula, is a Sardinian-style toasted semolina pasta. It comes in small, medium and large grains and is available at specialty food stores.

Italian Couscous with Parmesan and Herbs Use this recipe as a basis for some of the recipes below. Servings: 8 1 pound medium-grain Italian couscous (about 2 1/2 cups) (Or any medium to large-grained couscous) 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/4 cup freshly grated Parmesan cheese 2 tablespoons finely chopped flat-leaf parsley Salt and freshly ground pepper Directions Bring a large pot of salted water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still chewy, about 20 minutes. Drain well and return the Italian couscous to the pot. Add the butter and Parmesan cheese and stir over low heat until melted. Add the parsley, season with salt and pepper to taste and serve.

Pesto Chicken Over Italian Couscous Ingredients 1 pound bone on chicken thighs, skin and fat removed 1/2 cup homemade or store-bought pesto sauce 2 cups hot prepared Italian Couscous with Parmesan and Herbs, recipe above 1/2 cup freshly shredded Parmesan cheese Directions Place chicken thighs and pesto into a large ziplock bag, seal and refrigerate for at least 1 hour, longer if possible. Preheat the oven to 350 degrees F. Place chicken thighs into a large baking dish that has been sprayed with olive oil cooking spray. Bake for 35-40 minutes, until chicken is cooked through. (Meat thermometer should read 165 degrees F) To serve, place couscous onto a serving plate and top with chicken and any drippings from the baking dish. Makes 4 servings.

Italian Vegetable Stew 2 medium zucchini, halved lengthwise and thinly sliced 1 medium eggplant, cut into 1/2-inch cubes 1 large onion, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3 cups homemade or store-bought Marinara Sauce 1/4 cup grated Parmesan cheese 1 recipe from above for prepared Italian Couscous with Parmesan and Herbs Directions Heat olive oil in 12-inch nonstick skillet over medium heat and cook garlic, zucchini, eggplant, onion, salt and pepper, stirring occasionally, about 15 minutes or until the vegetables are tender. Stir in Marinara sauce and cheese. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes. Meanwhile, prepare couscous according to directions above. Serve vegetable mixture over hot couscous. Italian Seafood Kabobs 1 recipe prepared Italian Couscous with Parmesan and Herbs from above Directions This recipe makes 12 skewers, each approximately 10 inches long. If using bamboo skewers, be sure to soak them in water for 30 minutes to prevent burning. Peel and devein shrimp.

Cut monkfish into cubes. Cut squid into wide rings. In a large bowl combine the garlic with the next six ingredients. Add the fish and mix until evenly coated. Cover and marinate in the refrigerator for 1 hour. Thread shrimp, fish and squid rings onto the skewers. Sprinkle with salt and pepper. Heat an outdoor grill or a stove top grill to medium high. Oil the grill. Place the skewers on the grill. Grill kabobs directly over the heat source for about 10 minutes, turning 1/4 rotation every 2 to 3 minutes or until the fish is fully cooked. Serve skewers over the prepared couscous with lemon quarters on the side. Savory Baked Couscous Serve this recipe as a side dish with grilled meat. Ingredients 1/4 cup grated Parmesan cheese Directions Preheat oven to 350 degrees F (175 degrees C). Stir couscous into boiling salted water and return water to a boil. Add the Italian couscous and cook over moderately high heat, stirring occasionally, until tender but still chewy, about 20 minutes. Drain.

While the couscous is cooking, heat oil in a large skillet over medium heat. Stir in garlic, green onions and peppers; saute briefly; then stir in tomatoes, basil, cooked couscous, salt and pepper. Mix together and transfer to an oiled 1 1/2 quart casserole dish. Splash the balsamic vinegar on top. Bake for 20 minutes. Sprinkle with Parmesan cheese while still warm.

Italian Couscous, Tomato and Mozzarella Salad Ingredients What is couscous - Sesli Sözlük - Fine granules of pasta made from semolina flour Of North African origin, couscous is traditionally cooked by steaming it over boiling water or a pot of stew Middle Eastern pasta consisting of small grains of semolina Available from most grocery stores a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew a pasta made in northern Africa of crushed and steamed semolina a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew A kind of food used by the natives of Western Africa, made of millet flour with flesh, and leaves of the baobab; called also lalo {i} cuscus, North African dish of steamed semolina served with vegetables and meat; pasta of crushed and steamed semolina made in North Africa a pasta made in northern Africa of crushed and steamed semolina a pellet made from semolina flour, which is made from steamed, dried and crushed durum wheat; common in North African dishes It is the separated grain of the wheat plant When dried and milled, it becomes semolina flour, which is what pasta is

 made out of However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice Couscous is a type of food that is made from crushed steamed wheat, or a dish consisting of this food served with a spicy stew.

It is traditionally eaten in North Africa.

a type of North African food made of crushed wheat (kuskus, from kaskasa ) North African durum wheat coated with semolina used as Granular semolina ("Semolina" is a coarsely ground wheat flour ) It may be cooked and served with milk as a porridge Also served with a dressing as a salad or sweetened and used in desserts You may have thought otherwise, but couscous is a type of pasta that is made from durum wheat and water and nothing else In the mediteranean countries it is often homemade, although many are switching to the excellent and convenient commercial varieties that are now available Pronounced, KOOS-koos Couscous is associated with Morocco, but is a staple of the North African cuisine Couscous is granular semolina (cracked wheat) which can be cooked and served as a porridge, as a type of salad (similar to pasta salad), or served with various fruits Couscous varies from country to country, Moroccans tend to include saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the hot pepper based harissa sauce Cream To beat butter or shortening, either alone or with sugar, until it is light and fluffy To combine food until

 soft by beating with a spoon, whisk, or a hand mixer To beat or blend to the consistency of cream A staple of north African cooking; traditionally steamed, it may be served with milk as a porridge, with dried fruits and nuts for dessert, and with meat and vegetables stew as an entree It is also available precooked and dehydrated Couscous - definition of couscous by The Free Dictionary Couscous - definition of couscous by The Free Dictionary Also found in: Thesaurus , Wikipedia .

cous·cous (ko͞os′ko͞os′) n. 1. A pasta of North African origin made of semolina or other grains, formed into small pellets and usually steamed. 2. A North African dish consisting of this pasta served with stewed vegetables or meat. [French, from Arabic kuskus, from kaskasa, to pulverize; see kšš in the Appendix of Semitic roots.] couscous couscousou n 1. (Cookery) a type of semolina originating from North Africa, consisting of granules of crushed durum wheat 2. (Cookery) a spicy North African dish consisting of steamed semolina with meat, vegetables, or fruit C17: via French from Arabic kouskous, from kaskasa to pound until fine cous•cous 1. a North African dish of steamed semolina served usu. with a spicy stew. 2. the granular semolina used in this dish. [1590–1600; < French < Arabic kuskus,kuskusū < Berber seksu] ThesaurusAntonymsRelated WordsSynonymsLegend: Noun 1.

couscous - a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew dish - a particular item of prepared food; "she prepared a special dish for dinner" 2. couscous - a pasta made in northern Africa of crushed and steamed semolina alimentary paste , pasta - shaped and dried dough made from flour and water and sometimes egg Translations [ˈkuːskuːs] n (= grain) → couscous m (= dish) → couscous m couscous couscous [ˈkuːskuːs] n (Culin) → cuscus m inv Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: rice References in periodicals archive ? Experience a fragrant taste of North Africa with a beef tagine with green couscous - flavoured with delicate, aromatic spices.

Herb-crusted pork with couscous; Filling mains Roasted butternut squash filled with ginger, cranberry and almond couscous Serves: 4 Prep time: 10 minutes Cooking time: 1 hour Ingredients: 2 x butternut squash, about 1kg each, halved and seeds removed 1 tbsp olive oil 2 tbsp olive oil 2 tbsp Very Lazy Chopped Ginger 200 ml vegetable stock 115g couscous 50g dried cranberries or other dried fruit 100g blanched whole almonds, toasted Handful flat leaf parsley, chopped Method: 1.

What's cooking; RECORD woman INGREDIENTS 1 mutton shoulder, diced into cubes 600g prunes 100g dates 500g mixed root vegetables, diced into 1cm cubes (carrots, butternut squash, sweet potatoes, celeriac) 90g pomegranate (optional) 600g couscous 150g onion 250g fresh tomatoes 30ml vegetable stock For the herb marinade: 1 garlic clove, crushed 1tsp coriander 1tsp cumin Pepper Sea salt 1tbsp olive oil METHOD MARINATE the mutton cubes in the cumin, coriander, olive oil, salt, pepper and garlic overnight, to get the flavour into the meat.

Quick and easy couscous dishes INGREDIENTS 250g couscous 1tsp ground cumin 1tsp smoked paprika Sea salt and freshly ground black pepper 1 medium red onion, peeled 1 medium cucumber 2 ripe tomatoes 1 fresh red chilli 1 bunch of fresh mint, leaves picked 1/2 a bunch of fresh coriander, leaves picked 1 bunch of fresh flat-leaf parsley 1tbsp tomato puree 2tbsp extra virgin olive oil Zest and juice from half an unwaxed lemon METHOD PLACE the couscous, cumin, paprika and a big pinch of salt into a bowl. TURKISH COUSCOUS SALAD (serves 8) Stir to combine, then pour over just enough boiling water to cover the couscous. Culture | COUSCOUS Day :) Culture What’s Couscous? Throughout North Africa and parts of the Middle East, couscous is regarded as the ultimate comfort food. Like rice to Persian cuisine or pasta to Italians, couscous is revered as almost sacred – a food to enjoy every day, and to dress up for special occasions.

Deriving from the Berber word seksu, which means well-rolled or rounded, couscous resembles a whole grain like wheat or barley, but is actually a mixture of semolina (cracked middling of durum wheat), water, salt and oil or samna (clarified butter) that gets rubbed together until it forms small granules that are then steamed. Like snowflakes, every piece of hand-rolled couscous has its own unique shape and composition. Today, most people only know the factory-produced version that comes in a box with a flavor packet tucked inside. But at its heart, couscous is the opposite of fast food. It is made by hand and savored accordingly. Couscous: Culture and History There are different theories about how couscous came to be. The dominant story is that it is an ancient dish invented by the Berbers –indigenous North African tribes – that later spread to other countries. In “The Great Book of Couscous”, Copeland Marks writes that during the conquest of North Africa by the Romans, part of the area was turned into the empire’s breadbasket where all of the cereals were grown.

This helps to explain how a desert-dwelling people could have taken on the practice of working with semolina. In terms of technique, Gil Marks writes in The Encyclopedia of Jewish Food how, by the eleventh century, the Berbers began to use an ancient African cooking technique of steaming foods in woven baskets to “develop a process of steaming semolina.” What is certain is that, before long, the practice of making couscous took root throughout the Maghreb. Former President Habib Bourguiba of Tunisia was once asked to define “the Maghrib, “the culturally distinct—but geographically imprecise—western part of the Arab world. He allegedly replied that somewhere in Libya there was an imaginary north-south line. To the east of this line the staple food was rice, he said; to the west it was couscous. And it is at that line, according to Bourguiba, that the Maghrib begins. Bourguiba is not alone in his estimation of the significance of couscous.

Among Algerians, couscous is called ta’am, the word which—in the rest of the Arabic-speaking world—means simply “food.” For all North Africans, couscous is part of one’s cultural identity, a food that is ceremonial, served at each of life’s milestones, and quotidian, “comfort food” par excellence. Its preparation and consumption are nearly always social events, and, while it is a dish common to all of the Maghribi countries, there are enough different recipes throughout the region to provide almost limitless variations on a single method of preparation and a narrow range of ingredients. The term “couscous” refers both to the dry, uncooked semolina pellets themselves and to the ready-to-eat dish of light, fluffy steamed grains topped by marga, a hearty vegetable-based stew. The Arabic word kuskus comes from the Berber seksu, which points to the dish’s presence in North Africa before the arrival of Arab Muslims in the 100 years following the death of the Prophet Muhammad in 632.

But the introduction of new ingredients from around the world, as well as influences from Mashriqi (eastern Arab), African, Andalusian and even European cooking, has transformed couscous over the centuries, and resulted in distinct regional cuisines. Berber couscous, which is found mostly in the rugged mountain ranges of North Africa, is sometimes made with barley, or even corn. It is usually the dish at its most basic—and often its most delicious. The Moroccans have a reputation for subtly spiced couscous dishes that occasionally feature exotic ingredients such as pigeons or dates. Tunisians are said to do away with such niceties and opt for blazing hot couscous liberally spiced with peppers. Algerians, at the heart of the Maghrib, pride themselves on the authenticity of their unpretentious, robust couscous, while Libyans, at the eastern edge of the region, developed a variation that uses millet rather than the usual durum wheat semolina as its base. Within regions, further variations exist among villages and even from one family to another, depending on the availability of ingredients and the cook’s tastes and preferences.

Couscous is most often made with lamb or chicken, but beef, fish, rabbit, quail or—in the Sahara on special occasions—camel are also used. Other recipes, meatless, rely on a rich variety of legumes. Some cooks toss a healthy pinch of saffron into their marga to color it a sunny yellow; others prefer the mellow red hues produced by adding handfuls of chopped tomatoes. Despite the differences, and even disagreements, over what constitutes “real” couscous, the method of cooking and presentation remains more or less the same everywhere west of the “couscous line.” Couscous grains are prepared in advance from semolina, salt, flour and water using a long, labor-intensive process. (See page 16.) In the kitchen, the dry pellets are steamed twice in a special utensil like a double-boiler that most North Africans call by the French term couscousier. Its upper pot, thekiskas, has tiny holes punched in the bottom, and nests snugly atop the lower pot (gdrah), in which the marga, the stew of meat and vegetables, is gently simmered.

Steam from the sauce in the lower pot passes through the holes in the upper one and cooks the couscous, causing the grains to swell, lighten, and absorb the tempting aroma of the marga. The couscous is then served, in a sense, upside-down, as the cooked couscous grains—often with a bit of added butter to keep them separate—are placed in a large bowl and then topped with the stew. Extra stew sauce is served in a separate bowl, from which those who prefer their couscous wet with broth may spoon it on. For the brave of palette, hot pepper sauce (harissah) may also be served. Couscous is a complete meal in itself, generally followed only by fresh fruit such as grapes or melon, whose cool sweetness provides an interesting counterpoint to the rich, spicy sauce. There are, of course, variations. One dish, called burkukis in Algeria, mhammsah in Morocco and tikhemmezin by the Tuareg nomads of the Sahara, uses couscous grains twice the size of the usual ones.

Another recipe, Known variously as sfuf, mesfuf orsiffah, is sweet rather than savory, and is often served in the heat of summer. In it, plain steamed couscous is topped with raisins and sugar, decorated with cinnamon and sometimes garnished with sliced boiled eggs. Sfuf is usually served with buttermilk or laban (yoghurt), whose acid edge cuts the sugary taste of the sweetened semolina. Besides its nutritional value for the body, couscous is also food for the North African soul. A steaming platter of couscous is always sure to evoke memories of friends and family, and since it is often served during special events, it also brings up recollections of past celebrations. In many Maghribi families, the week is not complete without a bowl of couscous served on Friday afternoon, after the Muslim congregational prayers. During Ramadan, sfuf with buttermilk is often eaten at sahur,the pre-dawn meal taken before the day’s fast. Likewise, the end of this month of daytime fasting is heralded in many households by an elaborate couscous.

And some two months later, part of the lamb sacrificed during the ‘Id al-Adha, which marks the end of the pilgrimage to Makkah, may likewise find its way into a marga atop couscous. In Algeria, a new mother is traditionally given burkukis following childbirth, to help her regain her strength. And when a newborn child is named—traditionally on the seventh day of its life—this occasion, too, is marked by a special couscous, this time a spicy stew based on chickpeas and fava beans and known as gsaa, after the concave wooden or clay platter on which it is served. Later in life, heaping bowls of couscous will accompany the celebrations marking a boy’s circumcision; it is also often served at weddings, where several hundred guests may dine. At death, it is customary for neighbors to bring a bereaved family dishes of couscous to help feed visiting mourners. In fact, it is difficult to find an important occasion in which couscous does not play a part.

Because of these special associations, North African emigrants have taken couscous with them wherever they have traveled, and some of today’s best couscous is served not only in Marrakech and Meknes, but also in Marseilles and Montreal. When piping-hot, spicy marga is ladled over a golden mound of couscous, Maghribi expatriates are transported home, even if just for a moment. Socially, through each stage of preparation and consumption, couscous is a powerfully communal food. “Couscous for one” is not just impractical: Most Maghribis would find it an absurd, alien idea. The time and effort involved in preparation of the dish make it the opposite of fast food, and couscous is generally made in quantities to feed not only the immediate family but also a bevy of aunts, uncles and cousins—and often the neighbors as well. From the beginning, couscous is a group effort. The traditional preparation of the grains—rolling the semolina with water and salt, sifting and steaming the grains and then spreading the couscous out to dry—takes three or four people all day to accomplish.

Women from an extended family will generally come together two or three times a year to prepare couscous grains, going through one or two 50-kilogram (110-lb) sacks of semolina at a sitting. After the grains are prepared, each household will take home its share of the finished product, which can be stored almost indefinitely. Despite the hard work, the preparation takes on a festive air. This is a time when women catch up on family news, tell jokes, listen to music and dance for one another. Tradition charges the youngest woman in the group with preparing coffee, tea andm’semmen, a pastry made by frying small semolina-and-flour cakes and drenching them with honey. Although some North Africans, especially those in cities and abroad, now buy factory-prepared couscous in boxes—it can be found in many supermarkets in the United States and Europe—the traditional method remains common across the Maghrib. The consumption of couscous too is communal. One big bowl of cooked couscous is set on the table, and everyone digs in with a hand or a spoon.

The eldest diner at the table, or a special guest, is likely to have the choice bits of meat and vegetables slipped over in front of him or her. And no matter how much couscous one consumes, it always seems impossible to make more than a small dent in the mountain of semolina and stew! But couscous often embraces a larger community than the family. Many households set aside a large bowl for the less fortunataiin the neighborhood, while others occasionally send a big helping of couscous to the local mosque to be consumed by the worshipers following Friday prayers. North Africans feel that couscous, like bread, contains barakah, a blessing, and while it is certainly delightful to be the recipient of a delicious bowl of couscous, it is even better to give than to receive. The Maghrib, like all the world’s distinct yet multicultural regions, is filled with great contrasts. It boasts rich farmlands and barren gravel plains, burning deserts and snow-topped mountains, isolated oases and overcrowded cities. Its people speak variations of Arabic all their own, often interlaced with heavy doses of French or Spanish, and sizable minorities have one of several Berber dialects as their native tongue.

Among Maghribi governments, there are several republics, one kingdom, and even a unique “socialist peoples’ Arab jamahiriyya.” Yet whether they are Arab or Berber, rural or urban, or live in Tangier, Tunis or Tindouf, couscous, in its almost infinite variety, is a common touchstone for North Africans. When taking the measure of the Maghrib, one could do worse than to borrow Habib Bourguiba’s couscous yardstick. The Skinny Doll: Ready.... steady.. Couscous! Ready.... steady.. Couscous! Noun A type of North African semolina made from crushed durum wheat. A spicy dish made by steaming or soaking such granules and adding meat, vegetables, or fruit. Couscous - the food's so nice they named it twice. Dale Denton - Pineapple Express So a few enquiries lately about couscous and how to point it, cook it etc .. so here goes ... For dry couscous, the 10g = 1PP rule applies like rice, pasta and noodles. So 60g = 6PP is 100% correct...

(60g is LOADS!) I tend to use 40g for 4 pp Couscous like rice absorbs water on cooking, so it increases in weight, the points do not change though. So 75g of cooked couscous might only be 25g dry. Dry pointing is 100% accurate, pointing cooked isn't because the longer you cook them for then the more water they absorb, if that makes sense... Now how to... This is one of the easiest things to make... especially for those emergency dinners... All you just need boiled water mixed with half a stock cube (I use chicken or veg but mix it up for variety) and pour over the couscous in a bowl. Make sure you use enough water to cover the couscous then cover, I use a plate, for a few mins until all the water is absorbed, then just fluff it up with a fork. As Gordon Ramsay says.. DONE! You will need to seriously season it, its very bland... I usually use chilli flakes, herbs or garlic but its all down to personal taste... Couscous is great for stuffed pepper recipes too or mushrooms or even cold in a in a salad...

ALDI do a 'lemon & corriander' couscous and is only 5pp for half the pack when made up!! Its lovely hot with chicken or fish!! The flavoured packs available are handy as cupboard basics... the sundried garlic one from Ainsley Harriott is really yummy! Ainsley Harriott Sundried tomato and garlic couscous = 5 pp per half pack Ainsley Harriott Roasted vegetable couscous = 5 pp per half pack Ainsley Harriott Lemon, mint & parsley couscous = 5 pp per half pack Merchant Gourmet Polenta - 5 pp per 50g serving Couscous facts, information, pictures | Encyclopedia.com articles about Couscous Encyclopedia of Food and Culture COPYRIGHT 2003 The Gale Group Inc. COUSCOUS COUSCOUS. Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria , Morocco, and Tunisia . Couscous spread from this area, where it originated, to Libya , Mauritania , Egypt , and sub-Saharan countries.

Couscous is also consumed in the Middle East , where it is called mughrabiyya. Couscous is an icon food in northern Africa for dietary and cultural reasons. Similar to rice, pasta, or bread, couscous is an inexpensive and highly nutritive product made from wheat or other cereals (barley, sorghum, corn, millet, or minor grains) with the capacity for long-term preservation. With a basic cooking system, it is possible to prepare an everyday meal or a luxury feast, a main course or a dessert. A versatile dish, couscous can be mixed with vegetables, legumes, meat, or fish, or it can be eaten with butter or fresh fruit. Couscous is an icon also because it permits the expression of national identities and ways of life, and it has religious and symbolic meanings. Women usually prepare the grain known as couscous during a family celebration, and the dish named couscous is eaten during a family feast, thereby associating both the product and the dish with solidarity. Couscous accompanies Friday and end of Ramadan celebrations and birth and wedding feasts.

The association of couscous with these festivities also attaches it to the concepts of abundance, fertility, fidelity, and Barakah ( God 's blessing). For example, while preparing couscous, women have to make an invocation and converse about religious facts, prosperity, and positive feelings. Preparation The grain. Although the use of precooked couscous has spread widely, making couscous is traditionally a female activity that involves much work. On a big flat plate, the woman in charge puts a handful of freshly ground hard wheat, sprinkles on salted water and a bit of flour, and with her palms treats the grain with rolling movements until the couscous granules appear. Later she sifts the grain with sieves of different diameters to obtain granules of similar size. Finally, couscous is sun-dried and stored or cooked. The dish. Couscous is cooked in a special pot (a couscous steamer), usually earthen, which has two components: a bottom-perforated pan, which contains the grain, and a globular pot that stands underneath it and contains water or a boiling stew whose steam cooks the granules.

Couscous is moistened with water and oil before cooking and then it is placed in the pan. Every ten or fifteen minutes, the couscous is taken out of the pan; oil or butter is added, and it is worked by hand to avoid the formation of curds. Couscous is ready when the granules are cooked, separated, soft, and moist. The basic ingredients of the couscous stew are seasonal vegetables and legumes (usually chickpeas), fish or meat (chicken, lamb, beef, rabbit, hare, and even camel), and spices. There are regional preferences regarding couscous. Algerian couscous includes tomatoes and a great variety of legumes and vegetables, and Moroccan couscous uses saffron. Tunisian couscous includes fish and dried fruit recipes and always contains chickpeas and a hot salsa (harissa). Saharan couscous is served without legumes and without broth. After the grain is cooked, a pile of couscous is placed in a big platter topped with the meat or fish and vegetables. The couscous broth is put in a side bowl and optionally mixed with hot sauce. The History of Couscous Origins.

The origin of couscous is uncertain. Lucie Bolens affirms that Berbers were preparing couscous as early as 238 to 149 b.c.e. (Bolens, 1989, p. 61). Nevertheless, Charles Perry states that couscous originated between the end of the Zirid dynasty and the rise of the Almohadian dynasty between the eleventh and the thirteenth centuries (Perry, 1990, p. 177). Iberian Peninsula. Bolens dates the introduction of couscous into the Iberian Peninsula to the period of the Berber dynasties in the thirteenth century (Bolens, 1989, p. 62). The popularity of couscous spread quickly among the Moors , and the two Arab cookbooks available from that time, the anonymous Kitâb al Tabij and Fadalat al Jiwan by Ibn Razîn al Tujibî, include couscous recipes. Sephardim incorporated couscous into their cuisine because of the Moorish influence and carried it to their asylum countries after their expulsion from Iberian lands (1492).

It is still popularly consumed in Israel. Couscous also was a staple for the Moriscos, who ate it during secular and religious celebrations. Consequently, the Inquisition prosecuted its consumption. The hostility toward Morisco culture and foodways led to the disappearance of alcuzcuz from Spain and to the development of a derivative, migas. In Portugal the gentry and nobility still consumed couscous during the sixteenth and seventeenth centuries; however, the cozido à Madeirense (a couscous dish) has its origin in African influences. According to Francisco Abad, the couscous recipes included in the Spanish court cookbook by Martínez de Montiño (seventeenth century) are related to the author's Portuguese origin (Abad, 2000, pp. 23–24). Italy. Cùscusu is a typical dish of western Sicily, especially of Trapani, where it is eaten with a fish stew or in a sweet recipe. There is no agreement about the date of the introduction of couscous into Sicily.

Some writers claim that couscous was introduced during the Muslim period (827–1063), while others state that it was introduced after the settlement of Sephardim in the island, at the end of the fifteenth century. Brazil . The introduction of couscous into Brazil in the sixteenth century, according to Luis da Cámara Cascudo, was a result of the culinary influences of both Portugal and African slaves cultures (Cascudo, 1983, pp. 207–211). There are two varieties. Southern couscous (Cuscuz paulista) is a steamed cake made from corn flour, vegetables, spices, chicken, or fish (prawns and sardines). The northern variety (cuscuz nordestino) is a steamed pudding made from tapioca flour and sugar and moistened with coconut milk. This is a popular Brazilian breakfast. Couscous in the Western World Couscous has developed worldwide popularity. Among the explanations for its success are the increasing importance of vegetarianism, the preference for healthy foods that are aesthetically attractive, the trendy fascination with the Mediterranean cuisine, and the culinary influence of Maghribian immigrants in the Western world.

See also Africa: North Africa; Brazil; Iberian Peninsula; Italy; Legumes; Mediterranean Diet; Middle East. BIBLIOGRAPHY Abad, Francisco. Cuscús: Recetas e Historias del Alzcuzcuz Magrebí-Andalusí [Couscous: Recipes and stories about the Maghribian and Andalusian couscous]. Zaragoza: Libros Certeza, 2000. Bolens, Lucie. "L'étonnante apparition du couscous en Andalousie médiévale (XIIIe siècle): Essai d'interprétation historique" [The surprising apparition of couscous in Medieval Andalusie, thirteenth century: An attempt of historical interpretation]. In Mélanges en l'Honneur du Professeur Anne-Marie Piuz, 61–70. Genève: Université de Genève, 1989. Cascudo, Luís da Cámara. História da Alimentação no Brasil [History of food in Brazil]. 2 vols. São Paulo: Editora da Universidade de São Paulo, 1983.

Perry, Charles. "Couscous and Its Cousins." In Staple Foods: Oxford Symposium on Food and Cookery 1989, pp. 176–178. London: Prospect Books, 1990. Teresa de Castro Pick a style below, and copy the text for your bibliography. MLA Couscous Fritters #FoodieMamas - Life's Little Sweets Life's Little Sweets January 15, 2016 Couscous Fritters #FoodieMamas These crispy Couscous Fritters have only 7-8 ingredients and can be made in 30 minutes! Be sure to check out the other #FoodieMamas couscous recipes below! I love food with texture and crunch. These couscous fritters are a great way to change up the typical way couscous is served. The amount in this recipe is perfect for 2-4 people and are a snap to make! Couscous Fritters - The #FoodieMamas are back! Click To Tweet What is Couscous?

“Couscous is a Berber traditional North African dish of semolina (granules of durum wheat), which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Trapani in Sicily.” – Wikipedia.org Disclosure: Some links in this post are affiliate links which means I earn a commission if you purchase through them at no extra cost to you. I only recommend brands and products that I 100% like and enjoy using. Thank you in advance for your support!

I used “Rice Select Couscous Tri-Color” (made from Durum wheat with sun-dried tomato & spinach) which I found at my local grocery store; I added this item to my Amazon aStore under “Dry Ingredients.” Here are some process photos of making Couscous Fritters 4.9 from 17 reviews To Make Couscous Fritters: cooked couscous from previous step ½ medium (or 1 small) onion, diced ( about ½ cup - we love onions in our house, if that seems like a lot, feel free to dial it back to ¼ cup) 2 eggs 1-2 tablespoons of coconut oil, plus more if needed (can sub for butter, olive oil or cooking oil of your choice). salt and pepper to taste Instructions Make the Couscous: Bring water (or stock of choice) to a boil with salt, coconut oil and frozen organic peas. When mixture is boiling, add the couscous and remove from heat and cover. Allow to stand for 4-5 minutes to allow the moisture to absorb. Make the Fritters: In a medium bowl, add cooked couscous mixture, diced onion, eggs and mix until combined.

Using ¼ cup to scoop, form fritters and place on a plate. Have another plate ready for cooked fritters. Heat a large skillet (I use one that has grill marks) on medium-high heat with 1-2 tablespoons of coconut oil for frying. Once, skillet is preheated, cook fritters (I can fit 4-6 at a time in the skillet) for 4-5 mins on each side. I recommend covering while they are cooking to ensure they cook evenly through, I cover using a spatter guard, that allows some steam to escape. You can press down very slightly and gently, after you flip them over, then cook for another 4-5 minutes. They should be golden brown on each side. Reduce heat slightly, if necessary, to prevent burning. Add salt and pepper to taste. Serve and enjoy! 3.5.3208 This is my 4th #FoodieMamas recipe round up post (see 1 , 2 & 3 here); what an amazing group ladies!

⇒ I am delighted to share with you something *new* for this month, below is a pinnable image which you can also click on each picture and it will lead you right to the recipe on each #FoodieMamas website! Please take the time to check out each one and share! Thank you! References

Question: Which North African dish consists of semolina granules cooked by steaming?
Answer: Couscous