
Couscous is generally considered the Arab specialty par excellence. Although this is not necessarily true, there is no doubt that it’s deeply imbued with the charm of the desert and its people: those Berber nomads who, in ancient times, invented a food that is both easy to carry and quick to cook. A food that, over the centuries, thanks to the mercantile trade between the Mediterranean countries, was adopted by many gastronomic cultures, evolving into more or less complex variants, both sweet and savory.


What is Couscous?
Couscous is a kind of food whose origins are lost in time, most likely born in the north-western portion of the African continent. In its most traditional form, it consists of durum wheat semolina, produced by coarse grinding the cereal more or less finely. Just like rice, Couscous is a staple food, used in a large number of recipes, both sweet and savory. The most classic requires it to be steamed and accompanied by a spiced stew of meat and vegetables (by extension, also this particular preparation is known as ‘Couscous’).

The history of Couscous.
Establishing with precision the origins of Couscous is not an easy task: many scholars trace them back to an indefinite period between the eleventh and thirteenth centuries (*1), in an area corresponding to the north-western portion of the African continent, between Mauritania and Tunisia. Other experts argue that they could be antecedent, locating them further south, in the sub-Saharan territories of Niger, Mali, Burkina Faso and Ghana.
Finally, some historians hypothesize that the specialty was born in the Classical era, if not earlier (*2), in the Berber kingdom of Numidia (*3).
Being a poor food, easy to store, carry and prepare, for many centuries Couscous was the perfect tool to feed nomadic people and merchants: not surprisingly, thanks to trade routes, it soon spread to many of the countries of the Mediterranean basin (and more): France, Sicily and the Iberian Peninsula above all.
The oldest written records referring to the specialty date back to the 13th century and come right from Spain, at the time under Arab rule (*4).
Notes:
*2: These conjectures are due to the discovery of tools suitable for the preparation of Couscous inside sepulchral complexes dating back to that time;
*3: ‘Numidia’ was the name of the region that included the territories between nowadays Morocco and Tunisia. In Roman times it became an imperial province;
*4: It’s important to remember that the Muslim domination over the Iberian peninsula lasted eight centuries: from the eighth to the fifteenth;

Couscous in legend.
According to legend, King Solomon, son of David and ruler of Israel, fell madly in love with the Queen of Sheba visiting the court: a sentiment so deep that he completely lost his appetite, compromising his health and ability to govern. His cook was so good to invent a dish, Couscous, so rich in spices to make him hungry again, thus saving his life.
Although both Solomon and the Queen of Sheba have a prominent place in the Bible, no credit should be given to this story: little more than a fable, full of undeniable charm.



‘Semolina’ for Couscous.
‘Couscous’, in its most classic form, consists of durum wheat semolina, which is the product of the grinding of the cereal. This grinding may vary, directly affecting the size of the grains: it’s therefore possible to find more or less fine Couscous on the market, suitable for different types of preparations.



Not only wheat …
Although ‘Couscous’, in its most classic form, is produced by coarse grinding durum wheat (Triticum durum), there are variants made using the semolina from other cereals, such as millet, barley, and sorghum.


How Couscous is made? (hints)
Before (briefly) illustrating the classic recipe for Couscous, it’s important to stress the fact that the name is generally used to indicate both the product, based on durum wheat semolina, and the dish, prepared with this semolina. Although the product requires a fair amount of time to be made (*1), once its granules are properly dried (*2), they can be preserved for long and cooked quite quickly. This last feature has always been of fundamental importance since the specialty was invented as a poor and, especially, practical food, ideal for feeding the Berber nomads and the merchants who once (and, in part, still today), crossed the arid desert sands. All people without time for cooking.
Click here for the preparation steps and the main ingredients.

2) Once Couscous has become sufficiently light and soft, it’s good practice shelling it with a fork;
3) Couscous is generally placed in a serving dish, garnished with the stew, often (but not necessarily) aesthetically arranged;
In some Maghreb countries (Morocco, Tunisia and Algeria above all), the stew for Couscous is generally prepared with a combination of the following ingredients:
- Meat: lamb, chicken, mutton, sometimes camel;
- Vegetables: zucchini, carrots, onions, turnips, aubergines, raisins, parsley;
- Legumes: chickpeas;;
- Spices: saffron, coriander, spicy paprika, red pepper;
In some areas is used fish too;
Notes:
*1: Women generally had the task of processing the durum wheat semolina to make Couscous. This semolina, once sprinkled with water, was hand-worked and sieved to keep the larger grains, which make up the product;
*2: Not surprisingly, the preparation of Couscous necessarily requires its rehydration, traditionally carried out by steaming the semolina;



The origins of the name ‘Couscous’.
It’s quite possible that the origins of the name ‘Couscous’, as well as those of the specialty, are Berber. The word could, in fact, derive from the Arabic ‘kuskus’ (‘kuskusu’) or, more likely, from ‘keskes’, a term used still today to indicate the typical ‘layered’ pot commonly known in France as ‘Couscoussierre’. Read more
- ‘Couscous’, in France;
- ‘Kouskousaki’, in Greece;
- ‘Couscousu’, in Sicily (Italy);
- ‘Cascà’, in Sardinia (Italy);
- ‘Cuscuz’, in Brazil;
- ‘Wusu-Wusu’, in Togo, Senegal, Nigeria, Ghana and Benin;



Cultural Heritage of UNESCO.
In March 2019, four Maghreb countries, Tunisia, Algeria, Morocco, and Mauritania agreed to submit a joint request to UNESCO for Couscous to be declared a Cultural Heritage. An unexpected initiative, considering that, over time, the ‘disagreements’ between these nations have never lacked.
Read more

The African variations of Couscous.

Thanks to commercial traffic and cultural contamination due, among other things, to territorial conquests, Couscous, the specialty born in the north-western portion of Africa, soon spread to many other countries of the continent (and beyond). In each of these places, its original recipe was differently revisited, using typical local ingredients to enrich it with new flavors. A lot of variants developed: here follow some of the most famous: Read more

It’s generally made with lamb meat, accompanied by vegetables (turnips, tomatoes, peppers, carrots, fresh coriander, garlic, and onions) and flavored with many spices (cinnamon, coriander, paprika, ginger, black pepper, and saffron above all).
Algeria:

Tunisia:

Libya:




Couscous from Trapani.
Cultural exchanges between the Arab world and Sicily are rooted in the distant past: contamination that has always influenced (also) gastronomy. For example, the variant of Cous Cous prepared in the Italian city of Trapani is particularly famous and appreciated still today:
Read more



‘Cascà’: the Couscous from Sardinia.
Couscous was introduced in Carloforte and Calasetta, seaside villages located (respectively) on the islands of San Pietro and Sant’Antioco (both in the southwest of Sardinia), by a group of coral fishermen of Ligurian origin, the ‘Tabarchini’, who settled starting from the eighteenth century.
Read more



Bulgur, the ‘cousin’ of Coscus.
‘Bulgur’ can be considered a very close relative of Couscous: much appreciated in Turkey (but not only), differs from the North African specialty mainly for being produced with whole and sprouted seeds of durum wheat (therefore including bran).
Read more



‘Seffa’ and ‘Maghrood’: the sweet Couscous.
In the Arab world, Couscous semolina is used to make not only savory preparations but also sweet (and bittersweet) ones such as, for example, the ‘Seffa’: this is quite similar to the classic specialty, including also, among other things, almonds, cinnamon, and sugar. Read more



Berkoukes: a ‘great’ Couscous.
The ‘Berkoukes’ is much appreciated in many Maghreb countries. Very similar to Couscous, this specialty stands out for its dimensions: it consists, in fact, of handmade small balls, the size of chickpeas, prepared with durum wheat semolina and, sometimes, flour. ‘Berkoukes’ is generally used in meat and vegetable soups.



Couscous in literature.
Many are the literary testimonies about Couscous, a kind of food much appreciated since ancient times in those countries of North Africa bordering the Mediterranean (and beyond). One of the most interesting dates back to 1583, and is included in the treatise Read more ...

Maghreb: the cradle of Couscous.
The ‘Maghreb’, the north-western portion of the African continent that includes the great Sahara desert, is considered the place of origin of Couscous.


The ‘Couscousière’.
The tool generally used by North Africans to make Couscous is known as ‘couscousière’ (‘Couscoussier’ in French, ‘Taseksut’ in Berber, ‘Kiskas’ in Arabic): it’s a particular type of pot (*1),Read more ...
Note:
*1: The pot is often made of metal, but it can also be made of terracotta;

How to make Couscous (video).
Here follows an interesting video showing how to make the Moroccan type of Couscous:
N.B. Some ingredients and quantities may vary from those listed in the relevant paragraph of this article.

‘Harissa’.
‘Harissa’ is a traditional sauce with a pasty consistency and an intense red color, used especially (but not only) in the countries of Maghreb (*1) to accompany specialties such as, for example, Couscous, Kebab, or as a seasoning for soups and stews.
Read more
Notes:
*1: Tunisia is, by far, the largest producer and exporter of Harissa;
*2: Lemon and onion are also sometimes used;

“WITH ONE FINGER EATS THE DEVIL, WITH TWO THE PROPHET AND WITH FIVE THE GLUTON” (Arab saying)

Music for Couscous.
To understand the evocative atmospheres surrounding a specialty such as Couscous, listen to this short musical selection of Berber songs:
Note: join Spotify and listen to the full songs.

Eating Couscous with your hands.
Although in European countries Couscous is generally eaten using a fork, this is certainly not the most traditional method. In Arab countries, it’s a millenary custom to use your hands to collect a small quantity of it from a plate (often shared, but not necessarily), make a ball using your fingers or palm, then bring it to your mouth. It’s almost needless to say that, before and after the meal, it’s a good habit to clean yourself, using a jug that is passed around among the diners.


The sizes of Couscous.
Couscous consists of durum wheat semolina, whose grains can vary in size: the ‘classic’ one is about 2 millimeters in diameter. There is also a ‘larger’ type, which can exceed 3 millimeters (also known as ‘Berkoukes’), and a finer (or extra-fine) one, which measures about 1 millimeter.

ONLY THE MOST TYPICAL AND TRADITIONAL FOOD & WINE


Interesting facts.
A traditional dish such as Cous Cous is characterized by a large number of interesting facts. Here follow a list of some of the most appetizing:
Read more.
- Every year, in the seaside village of Carloforte (Sardinia), a festival dedicated to Cous Cous is held;
- The ‘Couscous Fest’, an international festival of cultural integration (www.couscousfest.it), has also been held for 25 years in San Vito Lo Capo (Sicily);
- ‘Cous cous (La Graine et le Mulet)’ is a movie bearing the name of the African specialty, directed in 2007 by Abdellatif Kechiche;
- Couscous is part of the ‘gargantuan’ banquet described in the satirical novel ‘La vie de Gargantua et de Pantagruel’ by Francois Rebelais (1532).


Couscous: calories and nutritional values.
It’s impossible to determine with precision the calories of Couscous as a preparation, since the sauces that accompany it may vary in ingredients and quantities. It’s simpler to provide information on Couscous intended just as cooked durum wheat semolina: one hundred grams contain between 340 and 370 calories.
Regarding the nutritional values, Couscous includes:
Read more.
- Carbohydrates;
- Proteins;
- Fibers;
- Sugars;
- Lipids;
- Vitamins;
- Mineral salts;
… as well as water.

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