Couscous (Arabic:كُسْكُس,romanized: kuskus) is a traditional North African dish[2][3] of small[a]steamed granules of rolledsemolina[4] that is often served with astew spooned 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.[5][6]: 18 [7]
The word "couscous" (alternatelycuscus orkuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably ofBerber origin.[15][16][17] The termseksu is attested in various Berber dialects such asKabyle andRifain, while Saharan Berber dialects such asTouareg andGhadames have 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 Chaker suggests.[15]
The Berber root *KS means "well formed, well rolled, rounded."[15][16] Numerous names and pronunciations for couscous exist around the world.[18]: 919
It is unclear when couscous originated. Food historian Lucie Bolens believes couscous originated millennia ago, during the reign ofMasinissa in the ancient kingdom ofNumidia[3][19] in present-dayAlgeria.[20][21][22][23] Traces of cooking vessels akin tocouscoussiers have been found in graves from the 3rd century BC, from the time of the berber kings ofNumidia, in the city ofTiaret,Algeria.[24]Couscoussiers dating back to the 12th century were found in the ruins ofIgiliz, located in theSous valley ofMorocco.[25]
According to food writerCharles Perry, couscous originated among theBerbers of Algeria and Morocco between the end of the 11th-centuryZirid dynasty, modern-dayAlgeria, and the rise of the 13th-centuryAlmohad Caliphate.[17] The historian Hady Idris noted that couscous is attested to during theHafsid dynasty, but not the Zirid dynasty.[17]
In the 12th century,Maghrebi cooks were preparing dishes of non-mushy grains by stirring flour with water to create light, round balls of couscous dough that could be steamed.[26]
The historianMaxime Rodinson found three recipes for couscous from the 13th centuryArabic cookbookKitab al-Wusla ila al-Habib, written by anAyyubid author,[17] and the anonymous Arabic cooking bookKitab al tabikh and Ibn Razin al-Tujibi'sFadalat al-khiwan also contain recipes.[23]
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 ofAndalusian author Ibn Razin al-Tujibi. Ligurian families that moved fromTabarka toSardinia brought the dish with them toCarloforte in the 18th century.[27]
Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via theFrench colonial empire and the Pieds-Noirs.
Preparation
Brown couscous with vegetables in Tunisia.
Couscous is traditionally made from semolina, the hardest part of the grain ofdurum 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.[28]
Akiskas (French:couscoussier), a traditional steamer for couscous.
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.[28] Properly cooked couscous is light and fluffy, not gummy or gritty.
Traditionally, North Africans use afood steamer (called ataseksut in theBerber language, aكِسْكَاسkiskas in Arabic or acouscoussier in French). 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 stores is 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 byMaghreb immigrants[29] and voted the third most popular dish in a 2011 survey.[30][31]
Recognition
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 theRepresentative List of the Intangible Cultural Heritage of Humanity byUNESCO. The joint submission by the four countries was hailed as an "example of international cooperation."[32][33]
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).[17] In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables (carrots,potatoes, andturnips) cooked in a spicy or mildbroth or stew, usually with some meat (generally,chicken,lamb, or mutton).
Algerian couscous is 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.[17]
Egypt
In Egypt, couscous (Egyptian Arabic:كسكسي,koskosi) is traditionally prepared and consumed as a sweet dish, differing notably from the savory couscous dishes commonly associated with other North African cuisines. It is typically served for breakfast, as a light evening meal, or as a dessert. The preparation involves steaming or soaking the couscous with melted butter and hot water, after which it is topped with a variety of sweet ingredients. Common toppings include sugar (white, brown, or powdered), cinnamon, grated coconut, raisins, and assorted nuts such as almonds, walnuts, or hazelnuts. In some variations, sweetened condensed milk may also be used.[34]
Tunisia
Fish couscous from Tunisia.
In Tunisia, couscous is usually spicy, made withharissa sauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel.Fish couscous is a Tunisian specialty and can also be made withoctopus,squid or otherseafood in 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.
Libya
In Libya, couscous is mostly served with lamb (but sometimescamel meat or, 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.
Malta
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 inMaltese asful) andġbejniet, a local type of cheese.[35]
Mauritania
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.
Similar foods
Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such asorzo andrisoni of 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.[4]
Several dishes worldwide are also made from granules, like those of couscous rolled from flour from grains or other milled or grated starchy crops.
Moghrabieh, in a stew with meat, chickpeas and onions
Attiéké, a staple food in Côte d'Ivoire and surrounding regions of West Africa, is made from granulated gratedcassava.
Dambou is a couscous-like dish from Niger. It may be made from semolina for special occasions but is often made with rice, millet, or other grain.Moringa leaves are traditionally included in the dish.[36][37] In France, this Nigerien dish has been adapted as a specific variant (calledcouscous aux épinards) of the Maghreb-syle couscous commonly found there, often using spinach in place of the moringa.[38]
Fregula is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes but typically consists of semolina dough rolled into balls 2–3 mm in diameter and toasted in an oven.
Kouskousaki (Κουσκουσάκι (in Greek) orkuskus (in Turkish) is a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.[39]
Maftoul, a Palestinian variety of couscous that is made with bulgur.
Wusu-Wusu is a couscous that is prepared out offonio in the Hausa region of Nigeria, Benin, Togo and Ghana.[40]
Cuscuz
Cuscuz (Portuguese pronunciation:[kusˈkus]) is a couscous-like dish from theNortheast Region of Brazil. It is made out ofcornmeal and eaten hot with meat and cold with milk.[41] In the state ofSão Paulo, a speciality known asCuscuz-paulista [pt], is made with cornmeal, tomato sauce, tomato pieces, olive oil, boiled egg and other ingredients, such as peas, sweetcorn, hearts of palm and sardines. It is also possible to find the dish made with shredded chicken, tuna or shrimp. All the ingredients are cooked in a pan and then placed and left to set in a mould with a hole in the middle. The Mould is then inverted onto a serving dish.
Moghrabieh
In the Levant, the dish known as moghrabieh (Arabic:مغربية,lit. 'Maghrebi', a reference to the Maghreb region) uses the same durum-based semolina flour but rolled into larger (5–6 mm or3⁄16–1⁄4 in in diameter) 'pearls' to create a dish that is popular across Jordan, Lebanon and Syria.[42] The pearls are either cooked as part of a stew or flavored with cinnamon and served alongside a chicken and chickpea broth.[43][44]
Maftoul
Palestinianmaftoul (Arabic:مفتول) uses granules that are larger than the North African variety but smaller than moghrabieh pearls (2–3 mm or1⁄16–1⁄8 in in diameter) and made withbulgur orSemolina, or a mix of both,[45] white or whole wheat flour are sometimes used in place of semolina, which can sometimes be expensive.[46] It is similarly served alongside a chicken and chickpea broth. "Maftoul" is an Arabic word derived from the root "fa-ta-la," which means to roll or to twist, describing the hand-rolling method used to make the granules.[28][47]
Dishes with similar names
Israeli couscous is an extruded and toasted pasta and does not share main ingredients or method of production with couscous.[48]
^Albert-Llorca, Marlène (2004). "La mémoire des Pieds-noirs : une transmission impossible ?".Horizons Maghrébins - le droit à la mémoire.51 (1):169–176.doi:10.3406/horma.2004.2250.
^Zaouali, Lilia (September 2009).Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Univ of California Press. pp. 45–46.ISBN978-0-520-26174-7.
^abcAsbell, Robin (August 2007).The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains. Chronicle Books.ISBN978-1-4521-0042-5.
^"Les plats préférés des Français". Archived fromthe original on April 8, 2012. RetrievedMay 19, 2022., enquête réalisée en août 2011 pour le magazine Vie Pratique Gourmand auprès d'un échantillon national de 999 personnes représentatif de l'ensemble de la population âgée de 18 ans et plus, interrogées en face à face. Méthode des quotas (sexe, âge, profession du chef de ménage PCS) et stratification par région et catégorie d’agglomération.
