Register to attend Wikimania, our Wikimedia community conference.

Deadline to propose posters, discussions, and trainings is March 30th!

[Help with translations!]

Couscous
From Wikipedia, the free encyclopedia

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

Place of origin

North Africa [1]

Region or state

North Africa

Main ingredients

Semolina

Cookbook: Couscous

Media: Couscous

Couscous (Berber: Seksu) is a Berber[2] North African dish of small steamed balls
of semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the
North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in
theMiddle East and Trapani in Sicily. It is also the uncooked semolina balls.
Contents
[hide]

1Etymology

2History

3Preparation

4Instant couscous

5Local variations

6Nutrition

7Similar products

8See also

9References

10External links

Etymology[edit]
The original name is derived from the Berber word seksu, meaning "well rolled," "well formed," or
"rounded."[3]
Numerous different names and pronunciations for couscous exist around the world. Couscous is /
ksks/ or /kuskus/ in the United Kingdom and only the latter in the United States. It is
in Arabic:, pronounced kuskusi, while it is also known in Morocco as seksu or kesksu ;
in Algeria as seksu or ta`m
(, literally meaning "food") ;

in Tunisia and Libya kosksi or kuseksi , in Egypt kuskusi(), ; and keskes in Tuareg.[4]

History[edit]
The origin of couscous is uncertain. Lucie Bolens affirms that Berbers were preparing couscous
as early as 238 to 149 b.c.e.Lucie Bolens described primitive couscous pots found in tombs
dating back to the reign of the Berber King Massinissa. [5] Nevertheless, Charles Perry states that
couscous originated between the end of the Zirid dynasty and the rise of the Almohadian dynasty
between the eleventh and the thirteenth centuries. [6] The remains of the first vessels ( known ) in
the Tiaret region ( Algeria ) where cooking tools dating from the ninth century have been
discovered, very strongly resemble the primary tool for cooking couscous [7]
One of the first written references is from an anonymous 13th-century North
African cookbook, Kitb al-tabkh f al-Maghrib wa'l-Andalus "The cookbook of the Maghreb and
Andalusia", with a recipe for couscous that was 'known all over the world'. To this day, couscous
is known as 'the North Africa national dish'.[8] Couscous was known to the Nasrid royalty
in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four
references for couscous. These early mentions show that couscous spread rapidly, but generally
that couscous was common from Tripolitania to the west, while from Cyrenaica to the east the
main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle
East, couscous is known, but in Tunisia, Algeria, Morocco and Libya couscous is a staple. It is the
national dish of the Maghreb countries. Couscous reached Turkey from Syria to in the 16th
century and is eaten in most of the Turkish southern provinces.
Couscous is a traditional dish in Trapani, Sicily. In Rome Bartolomeo Scappi's culinary guide of
1570 describes a Moorish dish, succussu.[9]
One of the earliest references to couscous in France is in Brittany, in a letter dated January 12,
1699. But it made an earlier appearance in Provence, where the traveler Jean-Jacques
Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet.
[10]
Historians have different opinions as to when wheat began to replace the use of millet. The
conversion seems to have occurred sometime in the 20th century, although many regions
continue to use the traditional millet. Couscous seems to have a North African origin.
Archaeological evidence dating back to the 10th century, consisting of kitchen utensils needed to
prepare this dish, has been found in this part of the world.
In some regions couscous is made from Farina or coarsely ground barley or pearl millet. In Brazil,
the traditional couscous is made from cornmeal.[11]

Preparation[edit]

Brown couscous with vegetables in Tunisia

The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled
with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished
granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina
and rolled into pellets. This process continues until all the semolina has been formed into tiny
granules of couscous. This process is labor-intensive. In the traditional method of preparing
couscous, groups of women came together to make large batches over several days, [citation
needed]
which were then dried in the sun and used for several months. Couscous was traditionally
made from the hard part of the durum, the part of the grain that resisted the grinding of the
millstone. In modern times, couscous production is largely mechanized, and the product is sold in
markets around the world.
In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or
milled to the size and consistency necessary for the couscous.[12]

A couscoussier, a traditional steamer for couscous.

Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use
a food steamer (called aTaseksut in Berber, a kiskas in Arabic or a couscoussier in French).
The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are
cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing
the flavours from the stew. The lid to the steamer has holes around its edge so steam can
escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer
can be lined with damp cheesecloth. There is littlearchaeological evidence of early diets including
couscous, possibly because the original couscoussier was probably made from organic materials
that could not survive extended exposure to the elements.

Instant couscous[edit]
The couscous that is sold in most Western supermarkets has been pre-steamed and dried and so
only needs the addition of hot water. Pre-steamed couscous takes less time to prepare than
regular couscous, most dried pasta, or dried grains such as rice.

Local variations[edit]

Couscous with various toppings

In Tunisia, Algeria, Morocco, and Libya, couscous is generally served with vegetables
(carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat
(generally, chicken, lamb or mutton).
In Algeria and Morocco it is also served, sometimes at the end of a meal or just by itself, as a
delicacy called "seffa". The couscous is usually steamed several times until it is very fluffy and
pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally, this dessert is
served with milk perfumed withorange flower water, or it can be served plain with buttermilk in a
bowl as a cold light soup for supper.
In Tunisia, it is made mostly spicy with harissa sauce and served with almost everything,
including lamb, fish, seafood, beef and sometimes in southern regions, camel. Fish couscous is a
Tunisian specialty and can also be made with octopus, squid or other seafood in hot, red, spicy
sauce. Couscous in Tunisia is served on every occasion; it is also served in some regions (mostly
during Ramadan), sweetened as a dessert called masfouf.
In Libya, it is mostly served with meat, specifically mostly lamb, but also camel, and very rarely
beef, in Tripoli and the western parts of Libya, but not during official ceremonies or weddings.
Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey,
and locally referred to as "maghrood".
Israelis typically serve it on occasions and holidays. It was brought by Maghrebi migrants
from Tunisia, Algeria, Morocco and Libya to Israel.
In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon,
raisins, and nuts and topped with cream.
Couscous is also very popular in France, where it is now considered a traditional dish, and has
also become popular in Spain, Portugal, Italy, and Greece. Indeed, many polls have indicated that
it is often a favorite dish. Study conducted on January 11 and 12, 2006, for the magazine Notre
Temps based on face-to-face interviews with a sample of 1,000 people representative of the adult
French population, stratified by age, sex, profession of the head of household, region and type of
municipality. Couscous is served in many Maghrebi restaurants all over the world. In France,
Spain, Italy, and Portugal, the word "couscous" (cuscs in Spanish and Italian; cuscuz in
Portuguese) usually refers to couscous together with the stew. Packaged sets containing a box of
quick-preparation couscous and a can of vegetables and, generally, meat are sold in French,
Spanish, Italian, and Portuguese grocery stores and supermarkets. In France, it is generally
served with harissa sauce, a style inherited from the Tunisian cuisine. Indeed, couscous was
voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for
magazineVie Pratique Gourmand, and the first in the east of France.[13][14]
In North America, Australia, New Zealand, and the United Kingdom, couscous is available most
commonly either plain or pre-flavoured in quick-preparation boxes. In the United States, it is
widely available, normally found in the ethnic or health-food section of larger grocery stores.
There are related recipes in Latin America, where a corn meal mix is boiled and moulded into
a timbale with other ingredients. Among them, cuscuz (Portuguese pronunciation: [kuskus]), a popular
recipe usually associated with Northeastern Brazil and its diaspora, a steamed cake of corn meal
served with sugar and milk, varied meats, cheese and eggs or other ingredients.

Maftoul is considered as a special type of couscous but made from different ingredients and a
different shape. It is larger than North African couscous. Maftoul is an Arabic word derived from
the root "fa-ta-la", which means to roll or to twist, which is exactly describing the method used to
make maftoul by hand rolling bulgur with wheat flour.[15]
In Israel there is a dish similar to maftoul (by look, not taste) called ptitim, which has many
variations and can appear as a mini triangles, or looking like rice (the original type, sometimes
called 'Ben Gurion rice') and many other variations. The most famous variation of ptitim looks like
couscous and as Americans started to call it "Israeli couscous", the Osem company started to
produce it outside Israel under this name. Ptitim is not the same as mograbia (a.k.a. maftoul,
pearl couscous etc.), though the two can be used similarly. Mograbia is a coated
couscous; ptitim is an extruded paste. The word "maftoul" is sometimes incorrectly used in
America to refer to Israeli couscous.

Nutrition[edit]
Nutrition facts
Serving size 1 cup (173 g)

Servings per container Information is per cooked couscous as

determined by Nutrient Data Laboratory, ARS,USDA.[16]

Amount per serving

Calories 176

Calories from fat 2

% Daily value*

Total fat 0.25 g

Saturated fat 0.05 g

0%

0%

Trans fat 0 g

Cholesterol 0 mg

0%

Sodium 8 mg

0%

Potassium 91 mg

3%

Total carbohydrate 36 g

12%

Dietary fiber 2 g

1%

Sugars 0 g

Protein 6 g

Vitamin A

0%

Vitamin C

0%

Calcium

1%

Iron

2%

*Percent daily values are based on a 2,000-calorie diet. Your daily values
may be higher or lower depending on your calorie needs.

Couscous has 3.6 g of protein for every 100 grams. Furthermore, couscous contains a 1% fat-tocalorie ratio.[17]

Similar products[edit]

Attik is a variety of couscous that is a staple food in Ivory Coast and is also known to
surrounding regions of West Africa, made from grated cassava.

Wassa wassa is another variety of couscous made in northern Togo made from yams.

Berkoukesh are pasta bullets made by the same process, but are larger than the grains of
couscous.

Kouskousaki ( in Greek or kuskus in Turkish), a pasta

from Greece and Turkey, that is boiled and served with cheese and walnuts.

In Brazilian cuisine, the "cuscuz marroquino" is a version, usually eaten cold, of the
"couscous". Brazilian cuscuz is usually made out of corn meal, rather than semolina wheat.
Another festive moulded couscous dish, containing chicken, vegetables, spices, steamed in a
mould and decorated with orange slices is called "Cuscuz de Galinha".

In Lebanese cuisine, Jordanian cuisine and Palestinian cuisine, a similar but larger
product is known as maftoul or moghrabieh.

"Israeli couscous" (in Hebrew ' flakes' ), also called "ptitim", is a larger, baked
wheat product similar to the Italian orzo.[18]