couscous

     

Couscous or kuskus (pronounce /ˈkuːskuːs/ in the US, /ˈkʊskʊs/ in the UK; Berber Seksu - Arabic: كسكس‎, called maftoul in Jordan, Lebanon and Palestine) is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

Trivia about couscous

  • It's It'sa a north northAfrican Africansteamed steamedsemolina semolinadish dish
  • Moroccans add saffron to this semolina staple, while Algerians like to add tomatoes
  • Using a hot sauce called harissa, Tunisians spice up this steamed semolina dish
  • Quite simply, this semolina favorite is the national dish of Algeria
  • Tunisians like to eat this ubiquitous North African semolina dish with spicy harissa sauce
  • This staple of North African cuisine can be a porridge, a salad or a dessert
  • Granular semolina goes by this name which is also the name of a stew made in Morocco, Algeria & Tunisia

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