Couscous

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Couscous (Berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a traditional Amazigh (Berber) dish of small steamed granules of rolled semolina that is often served with vegetables and a stew spooned on top. Originating from North Africa, it is a staple food in the Maghrebi cuisines of Morocco and Algeria.^[1] Different types of couscous are also popular in countries such as Tunisia, Libya, Italy (where it is known as "Sicilian couscous"), Malta, Mauritania, and Brazil.

Couscous is not cooked, but rather steamed (over hot water), and is usually served as a main dish. Spices are indispensable, the most commonly used ones are Ras El Hanout, ginger, pepper and turmeric. These spices are added to the broth with chicken or red meat and vegetables. The stew should be plentiful because the couscous grain is dry, therefore absorbant. Couscous can also be served cold. In this case, may be the base of a salad accompanied with seafood, or it may be used to make Tabouleh. Couscous can also be used for sweets, by adding milk, raisins, or almonds.

Couscous was introduced to Al-Andalus (the Muslim-ruled area of the Iberian Peninsula in Europe) in the 12th century by the Almohad Caliphate, and spread eastward very early on, including to Syria, Sudan, and Egypt.^[2] The dish also found its way into Italian cuisine, with some viewing it is a healthy alternative to pasta and rice.^[3] In modern day Trapani, Sicily, the dish is still made to the medieval recipe of 13th century Muslim-Andalucían scholar Ibn Razīn al-Tujībī. Ligurian families that moved from Tabarka to Sardinia brought the dish with them to Carloforte in the 18th century.^[4] In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.^[5]

1. ↑ https://www.newarab.com/news/couscous-added-unesco-list-following-algeria-morocco-agreement?amp
2. ↑ https://books.google.co.uk/books?id=51XOEAAAQBAJ&pg=PT31&dq=couscous+spread+by+almohads&hl=en&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&ved=2ahUKEwjNmfP3s72DAxWlVUEAHSzXDPQQ6AF6BAgFEAM#v=onepage&q&f=false
3. ↑ https://www.martinotaste.com/en/blog-en-2/couscous_history_of_the_mediterranean_food/#:~:text=Couscous%20is%20a%20food%20with,Africa%2C%20especially%20in%20the%20Maghreb Archived 2024-01-02 at the Wayback Machine.
4. ↑ Zaouali, Lilia (September 2009). Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Univ of California Press. pp. 45–46. ISBN 978-0-520-26174-7.
5. ↑ "UNESCO adds couscous to list of intangible world heritage". Al Jazeera English. December 16, 2020. Retrieved May 19, 2022.