Couscous, enjoyed worldwide, is small sandy, granular pasta like food product made by coating moistened pellets of semolina wheat with fine wheat flour. Couscous (at times spelt as cous cous), also known as Kuskus, Kuskusi, or Kuseksi, comes from the Berber cuisine of North Africa, where it is called as Seksu. Here, it one can find several varieties of couscous, which are prepared from several different cereals, including wheat, barley, pearl millet, and cornmeal. However, the couscous made using semolina (durum wheat granules) seems to be the most widely used variety.
Uncooked couscous looks like polenta or farina but are slightly bigger in size. Properly cooked couscous is light, fluffy, and quite similar to rice in color, texture, and shape. Due to this resemblance, couscous dishes are served in a manner similar to rice dishes. Couscous is a highly versatile pasta dish and can be served at breakfast, lunch, snack times, or dessert. Some popular couscous recipes include Maghrood, Seffa, Couscous Pilaf, Tunisian Couscous Salad, and Lamb with Couscous.
History of Couscous and Culinary Journey of Couscous Recipes
Couscous, some historians believe, was invented by the Berbers of North Africa; however, several others assume that it is a dish from West Africa. The first written evidence of couscous comes from a 13th century Hispano-Muslim cookery book, Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalu, which gives a detailed recipe for preparing couscous. Due to the versatility of couscous recipes, the dish soon travelled to rest of North Africa, Middle Eastern Asia, and by late 16th century became the dietary staple in several nations including Morocco, Algeria, Tunisia, and Libya.
Couscous was introduced to the Tuscan cuisine by the Sephardic Jews in 16th century. However, in other parts of Italy, Sicily in particular, couscous dishes was popular right from the Middle Ages, probably due to Berber cultural influence.
The globalization of tastes and palates in the 19th century has helped increase the popularity of couscous throughout the world. Today, couscous is a commonly used ingredient in several cuisines of the world.
Culinary Uses of Couscous
Due to the neutral flavor and versatile nature of couscous, it can be flavored with almost any herb and goes well with almost all vegetables, meats, and food combinations. As a result, couscous recipes feature in almost all food courses. Couscous can be cooked with other vegetables and meat to make a spicy broth or stew, cooked in milk and sugar along with other ingredient to make a rich dessert, or just flavored with an assortment of herbs and served as a meal accompaniment to meat dishes. Couscous, cooked in milk, sugar, and fruits is a popular breakfast recipe in many countries including Israel and Libya. Couscous may also be used to prepare salads and stuffing for pies and dumplings.
Due to its resemblance to rice, several fusion recipes use couscous as a healthier alternative to rice, Couscous Pilaf is one such example. Couscous may also be added to cake mix and bread mix, as a healthier alternative to conventional flour mixes.
Popular Couscous Recipes from Around the World
Couscous, though originally from Morocco, has gained popularity worldwide and, today is used as a traditional ingredient almost all cuisines of the world. Here are some popular couscous recipes from around the world:
Levantine: In Libya, Morocco and Algeria, couscous broth and stews prepared by cooking couscous in vegetables and meat is a popular main dish. Desserts like Maghrood, Masfouf and Seffa are popular couscous recipes. Fish couscous, couscous in harissa sauce, and couscous with buttermilk are other popular couscous dishes from this region.
Europe: Couscous was introduced to French cuisine by the pied noirs. In Europe, the word couscous is synonymous to a couscous stew. In France and Spain, couscous is usually served with harissa sauce or marinara sauce. Black bean and couscous salad, fish with couscous, couscous casserole, noisettes of lamb, and thousand seed pilaf are other popular Couscous recipes from the European cuisine.
Latin America: With the heavy influence of Spanish cuisine in these regions, finding couscous dishes here is not uncommon. Cuzcuz, a steamed cake made from couscous and corn flour is a popular couscous recipe from Brazil. In Mexico, couscous taco and couscous burrito are made in a fashion similar to Moroccan pita.
Common Methods of Preparing Couscous Dishes
Uncooked couscous is like any other dry cereal or millet and must be properly cooked before consumption. Traditionally, couscous is cooked in a food steamer called Kiskas in Arabic and couscousiere in French. This contraption is made up of two sections, the lower base is made up of a tall metal pot in which meat and vegetables are cooked. This upper section is made up of a perforated pan, which acts as a steamer; the couscous is placed in the upper section. In absence of a couscous steamer, a heat-proof colander lined with cheesecloth may be placed in a stockpot for cooking couscous. Once cooked, couscous swell up and become light and fluffy. The couscous, thus cooked, may then be baked, stewed, fried, or boiled according to the couscous recipe being used.
Instant couscous or pre-steamed and dried couscous is widely available in markets these days. This variety of couscous greatly reduces the cooking time. Instant couscous may be cooked by placing couscous in hot or boiling water for a few minutes.
Nutritive Value of Couscous
Couscous is a low fat complex carbohydrate and a rich source of dietary fibers. Due to its low glycemic index, couscous is popularly used as a rice replacement in several diabetic and weight reducing diets. IT is also a rich source of proteins and vitamin B complex.
Tips for Buying and Storing Couscous
Both traditional couscous and instant couscous are readily available all year long in specialty grocery stores and ethnic or health food sections of supermarkets. Certain stores in USA also sell pre flavored couscous. Once bought, it is recommended to store couscous in a tightly sealed container away from moisture or excessive heat. If stored properly, couscous can last for several years.
Related ingredients
Several couscouses like food products are used around the world. Some of them being, Attieke from West Africa, which is made from cassava and Fregula, a Sardinian dish made from large pellets of toasted wheat.
Trivia
The world's first commercial couscous manufacturing plant was established in Algeria in the year 1907.
