For the possum species, see Cuscus. For the ancient Chilean village, see Cuz Cuz. For the French film, see The Secret of the Grain.
Couscous
Couscous served with vegetables and chickpeas
Alternative names
Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch
Course
Main course, side dish or dessert
Place of origin
Numidia[1][2][3]
Main ingredients
Semolina
Variations
Moghrabieh, maftoul
Food energy (per 1/4 cup, dry serving)
150 kcal (628 kJ)[4]
Nutritional value (per 1/4 cup, dry serving)
Protein
5 g
Fat
0 g
Carbohydrate
30 g
Cookbook: Couscous
Media: Couscous
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish[5][6] of small[a] steamed granules of rolled semolina[7] that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.[8][9]: 18 [10]
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.[11][12]: 250 It was integrated into French and European cuisine at the beginning of the twentieth century,[13] through the French colonial empire and the Pieds-Noirs of Algeria.[14][15][16]
In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.[17]
^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”
^Cite error: The named reference Bolens was invoked but never defined (see the help page).
^"Health Benefits of Couscous". WebMD.
^"Couscous". Encyclopedia Britannica. Retrieved May 19, 2022.
^Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (September 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. ISSN 2352-6181. S2CID 133982691.
^Shulman, Martha Rose (February 23, 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved May 19, 2022.
^Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1). Cereal and Grains Association: 16–19. doi:10.1094/CFW-55-1-0016. Retrieved May 19, 2022.[dead link]
^Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Archived from the original (PDF) on August 22, 2019. Retrieved May 19, 2022.
^"The Codex Alimentarius (Codex Standard) (1995)" (PDF). Food and Agriculture Organization of the United Nations. Retrieved May 19, 2022.
^Naylor, Phillip C. (May 2015). Historical Dictionary of Algeria. Rowman & Littlefield. p. 195. ISBN 978-0-8108-7919-5.
^Soletti, Francesco; Selmi, Luca (2006). Turismo gastronomico in Italia, Volume 1. Touring Club Italiano. ISBN 978-88-365-3500-2.
^Sainéan, L. (1921). "L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article)". Revue du Seizième siècle. 8 (1/2): 1–41. ISSN 0151-1823. JSTOR 41851648.
^Wagda, Marin (1997). "L'histoire d'une migration culinaire". Hommes & Migrations. 1207 (1): 163–166. doi:10.3406/homig.1997.2982.
^Tabois, Stéphanie (2005). "Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs". Diasporas. Histoire et sociétés. 7 (1): 81–91.
^Albert-Llorca, Marlène (2004). "La mémoire des Pieds-noirs : une transmission impossible ?". Horizons Maghrébins - le droit à la mémoire. 51 (1): 169–176. doi:10.3406/horma.2004.2250.
^"UNESCO adds couscous to list of intangible world heritage". Al Jazeera English. December 16, 2020. Retrieved May 19, 2022.
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish of small steamed granules of rolled semolina that is often served with...
Algerian couscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) – sometimes called kusksi, kseksu, or seksu, is a North African...
similar to North African berkoukes, Levantine moghrabieh, and Middle Eastern couscous. Fregula comes in varying sizes, but typically consists of semolina dough...
(French: La graine et le mulet, lit. 'the grain and the mule'), titled Couscous in the UK, is a 2007 Franco-Tunisian drama film directed by Abdellatif...
Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka. The cuisine of the Maghreb, the western...
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...
The couscous connection was an international drug trafficking gang based in Paris in the 1980s. The gang imported heroin and cocaine from Tunisia via Amsterdam...
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...
usually eaten grilled. While not in traditional Maghrebi couscous, it is often used in couscous royal in France. It is also eaten in sandwiches and with...
soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a...
fruits. The staple grains today are rice and wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially...
(particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous. It is typically made of two interlocking pots, made of either the traditional...
spelled thiacry or chakery, from Wolof: cakri) or Degue is a sweet millet couscous dish originating in Sénégal. The wheat or millet granules are mixed with...
white rice). Broken rice has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice. Broken rice...
are green. In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplants. Another...
caramelized onions, raisins, cinnamon, and honey. It is often served on couscous. Oubahli, Mohamed (2008). "Le banquet d'Ibn 'Ali Masfiwi, lexique, notes...
Morocco, argan oil is used to dip bread at breakfast or to drizzle on couscous or pasta. It is also used for cosmetic purposes. 99% of argan oil consists...
western world. Rice and couscous have grown to be quite popular throughout Europe, especially at formal occasions (with couscous appearing more commonly...
either: rice flour or fine hard wheat semolina (couscous semolina) or millet, wheat or corn couscous. The cereals is steamed for about 20 to 30 minutes...
zucchinis, onions and/or bell peppers. Mafrum is traditionally served with couscous and eaten during Shabbat and Jewish holidays. It spread beyond Libya due...
the mixture ranges from large grains the size of cracked bulgur wheat or couscous down to a table-salt-sized powder. Most farofas have a very smoky and slightly...
relatively expensive. The main Moroccan dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in...
considered the noodles symbolic of the end of the old week. Ptitim (Israeli couscous) Lokshen Çorbalık kesme Tarhonya Nathan, Joan. Jewish Cooking in America...
granulated. Dried attiéké is also prepared, which is similar in texture to couscous. Attiéké is a culinary specialty of the lagoon people (Ebrié, Adjoukrou...
Bialkhadrawat (rice with vegetables) Fish balls Dried fish Dried meat Couscous Goat stuffed with rice Camel (unusual) (made from dromedaries) Caravane...
supermarkets. List of salads List of vegetable dishes Kısır Eetch Fattoush Couscous Sami Zubaida, "National, Communal and Global Dimensions in Middle Eastern...
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