- A kind of wheat known in English as durum wheat.
- A stew of vegetables and/or meat, together with a plate of couscous wheat.
Couscous is not cooked, but rather steamed over hot water. Couscous is served as a side-dish, or as a main dish. The stew must have plenty of liquid, or else a separate bowl of sauce must be provided. This is because the couscous grain is rather dry, and absorbs plenty of liquid. It is a definite fault to serve a couscous dish with too little liquid.
Spices such as ras el hanout and harissa are used for seasoning. Couscous can also be served cold. In this case, may be the base of a salad, with seafood, or it is used to make taboulé, a kind of Persian salad. Couscous can also be used for sweets, by adding milk, raisins or almonds.
It is the official food of Morocco. The dish is extremely popular in other areas like France, Sicilia and the Middle East.
References[change | change source]
Other websites[change | change source]
|Wikibooks Cookbook has a recipe/article on:|
|Wikimedia Commons has media related to: Couscous|
- BBC food glossary: Couscous
- Clifford A. Wright. History of couscous. Mediterranean and world cuisine: Couscous
- Greg Noakes and Laidia Chouat Noakes 1998. Couscous - the measure of the Maghrib.Saudi Aramco World article on Couscous
- Couscous: long-term Maghreb staple still going strong.  Magharebia.com: News and Views of the Maghreb article on Couscous