Algerian couscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules. There are several regional variations of Algerian couscous, and the specific ingredients and preparation methods can vary depending on the area and the preferences of the cook.[4]
The preparation of Algerian couscous can be a time-consuming process that requires several steps. First, the semolina granules are moistened with water and olive oil and rubbed together until they form small, uniform balls. These balls are then steamed in a keskas, a special pot with a steamer basket on top, for about an hour until they are fluffy and tender. Meanwhile, the meat and vegetables are cooked in a separate pot with spices, such as cumin, coriander, and turmeric. The stew is then combined with the cooked couscous, and the dish is typically garnished with onions or fresh herbs, such as parsley or cilantro.[5][6]
^Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria." Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”
^Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing." Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”
^Bolens, Lucie (1990). La cuisine andalouse, un art de vivre: XIe-XIIIe siècle. Albin Michel. ISBN 9782226041005. Retrieved May 19, 2022.
^Fatima-Zohra, Bouayed (1970-01-01). La cuisine algérienne. Temps Actuels.
^Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. S2CID 133982691.
^"LA CUISINE ALGERIENNE (1983) by Bouayed, Fatima-Zohra: (1983) | Invito alla Lettura". www.abebooks.com. p. 233. Retrieved 2023-02-24.
Algeriancouscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) – sometimes called kusksi, kseksu, or seksu, is a North African...
chicken, lamb, or mutton). Algeriancouscous is a traditional staple food in Algeria, and it plays an important role in Algerian culture and cuisine. It...
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official language alongside Arabic. Algerian Arabic and Berber are the native languages of over 99% of Algerians, with Algerian Arabic spoken by about 90% and...
soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a...
merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and...
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indigenous to Morocco and southwestern Algeria. In Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta. It is also used for...
is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate...
difference in the peppers, which are green. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for...
cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. It is typically made of two interlocking pots, made of...
basic ethical beliefs. Since the mid-20th-century Algerian War, led by the French, also called the Algerian Revolution, regimes have sought to develop an...
Algerian music was dominated by styles inherited from Al-Andalus, eventually forming a unique North African twist on these poetic forms. Algerian music...
covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be regularly...
spices and chili peppers. Couscous is a staple of the diet, often served with stews and other fare. Other popular Algeria dishes include doulma, chakhchoukha...
from generation to generation, there are many books devoted to Algerian cuisine. Algerian cuisine combines a variety of ingredients including vegetables...
Spanish, and Berbers. The dominant languages in Algerian literature are French and Arabic. Modern notable Algerian writers include Kateb Yacine, Rachid Mimouni...
Arabic, English and French, Algerian bloggers cover social, cultural and political topics. There are more than 100,000 Algerian blogs, a newspaper suggested...
Italian descent. Approximately 75–85% of the Algerian population identify as Arabs. The Arabs of Algeria are primarily descended from the Arabian conquerors...
independent Algerian state has codified a count of twelve public holidays (religious and civil holidays) legally defined by the Algerian constitution...
Retrieved 22 June 2015. Nathan, Joan (2 Nov 2010). Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France. Knopf Doubleday Publishing Group...
everyday ones. The Kabyle people of Algeria, for example, use the meat of the sacrificed animal (asfel) to complement couscous. In the Sous region of southern...
movements for Algerian independence. Ancient Carthage gained control of coastal Algeria by the 5th century BC. The empire's influence on Algerian architecture...
Churches Closed by Algerian Authorities". Unrepresented Nations and Peoples Organization. 28 May 2019. Since 2000, thousands of Algerian Muslims have put...
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prepared for Shabbat dinners in the Sephardi community, and served with couscous. Sephardim from different regions prepare different styles of tagine, for...
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