Moroccan cuisine / kitchen
Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
Morocco Tajine
Moroccan cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan cuisine has been subject to Berber, Moorish, and Arab influences. The cooks in the royal kitchens of Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan cuisine today.
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| Morocco Tajine |
Ingredients
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, mutton and lamb, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine.
Spices and other flavorings
moroccan couscous
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)
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| moroccan couscous |
Spices are used extensively in Moroccan food. Although spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Common spices include karfa (cinnamon), kamoun (cumin), kharkoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira (paprika), anise seed, sesame seeds, qesbour (coriander), and zaafran beldi (saffron). Common herbs include mint and 'maadnous'(parsley.)
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| Moroccan tanjia |
Structure of meals:
The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions.
The midday meal is the main meal, except during the holy month of Ramadan. A typical meal begins with a series of hot and cold salads, followed by a tagine. Bread is eaten with every meal. Often, for a formal meal, a lamb or chicken dish is next, followed by couscous topped with meat and vegetables. A cup of sweet mint tea usually ends the meal. Moroccans usually eat with their hands and use bread as a utensil. The consumption of pork and alcohol are considered Haraam, and are prohibited per Muslim dietary restrictions.
Main dishes
Moroccan Tanjia
The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, but as North African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.
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| Moroccan Tanjia |
The main Moroccan Berber dish most people are familiar with is couscous, the old national delicacy. Beef is the most commonly eaten red meat in Morocco. Lamb is also consumed, but as North African sheep breeds store most of their fat in their tails, Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan food. Among the most famous Moroccan Berber dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.
Salads
Salads include both raw and cooked ingredients, served either hot or cold.[2] Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices).
Salads include both raw and cooked ingredients, served either hot or cold.[2] Cold salads include zaalouk, an eggplant and tomato mixture, and taktouka (a mixture of tomatoes, green peppers, garlic and spices).
Desserts
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.
Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.
Beverages
The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.
The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family is often a daily tradition. The pouring technique is as crucial as the quality of the tea itself. Moroccan tea pots have long, curved pouring spouts and this allows the tea to be poured evenly into tiny glasses from a height. For the best taste, glasses are filled in two stages. The Moroccans traditionally like tea with bubbles, so while pouring they hold the teapot high above the glasses. Finally, the tea is accompanied with hard sugar cones or lumps.
Snacks and fast food
Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for a sandwich, widely used in Morocco). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, fish (usually tuna), or omelette.
Dairy product shops (Mahlaba in Moroccan Arabic) are open throughout cities in Morocco. Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants.
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.
Selling fast food in the street has long been a tradition, and the best example is Djemaa el Fna square in Marrakech. Starting in the 1980s, new snack restaurants started serving "Bocadillo" (a Spanish word for a sandwich, widely used in Morocco). Though the composition of a bocadillo varies by region, it is usually a baguette filled with salad and a choice of meats, fish (usually tuna), or omelette.
Dairy product shops (Mahlaba in Moroccan Arabic) are open throughout cities in Morocco. Those mahlabas generally offer all types of dairy products, juices, and breakfasts as well as bocadillos, competing with former established snack restaurants.
In the late 1990s, several multinational fast-food franchises opened restaurants in major cities.
Moroccan food abroad
Couscous is one of the most popular Berber North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature lamb tajines, bastilla, and couscous.
Paula Wolfert, prolific American author of 9 cookbooks (2 on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. She even appeared on the Martha Stewart Show to demonstrate cooking in clay. The first Moroccan book was published in 1973 is still in print and was added to the James Beard Hall of Fame in 2008. The second Moroccan book came out last year and just won the James Beard Best International Cookbook of 2011.
Raised between Fez and San Sebastian, Chef Najat Kaanache has served as an unofficial Culinary Ambassador of Morocco, sharing Moroccan flavors and magical cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, Holland and the US.
Couscous is one of the most popular Berber North African dishes globally. Markets, stores and restaurants in Europe, especially in France and lately the UK feature lamb tajines, bastilla, and couscous.
Paula Wolfert, prolific American author of 9 cookbooks (2 on Moroccan cuisine), helped enable Moroccan-Americans to enjoy their native cuisine with ease. She even appeared on the Martha Stewart Show to demonstrate cooking in clay. The first Moroccan book was published in 1973 is still in print and was added to the James Beard Hall of Fame in 2008. The second Moroccan book came out last year and just won the James Beard Best International Cookbook of 2011.
Raised between Fez and San Sebastian, Chef Najat Kaanache has served as an unofficial Culinary Ambassador of Morocco, sharing Moroccan flavors and magical cooking techniques with many of the world's top chefs during her pilgrimage through the best restaurant kitchens of Spain, Denmark, Holland and the US.
Different food
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is mainly Berber-Moorish, European, Mediterranean cuisines. The cuisine of Morocco is essentially Berber cuisine (sometimes referred to as the Moorish cuisine). It is also Influenced by Sephardic cuisine and by the Moriscos when they took refuge in Morocco after the Reconquista. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint.
Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is mainly Berber-Moorish, European, Mediterranean cuisines. The cuisine of Morocco is essentially Berber cuisine (sometimes referred to as the Moorish cuisine). It is also Influenced by Sephardic cuisine and by the Moriscos when they took refuge in Morocco after the Reconquista. Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint.
- Moroccan Couscous
(Berber: Seksu) is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco, Tunisia and Libya.Couscous was elected as the third favorite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in East of France.
(Berber: Seksu) is a North African Berber dish of semolina traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout Algeria, Morocco, Tunisia and Libya.Couscous was elected as the third favorite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in East of France.
Etymology
The name is derived from Berber seksu (meaning well rolled, well formed, rounded).Numerous different names and pronunciations for couscous exist around the world. Couscous is /'k?sk?s/ or /'ku?sku?s/ in the United Kingdom and only the latter in the United States. In Berber, it is known as Seksu or Kesksu and in Arabic: ????? pronounced Kuskus. It is also known as: taam (????) in Algeria and Morocco; Kuseksi-in Tunisia, Libya and Kuskusi (?????) in Egypt. Keskesu in Tuareg.
The name is derived from Berber seksu (meaning well rolled, well formed, rounded).Numerous different names and pronunciations for couscous exist around the world. Couscous is /'k?sk?s/ or /'ku?sku?s/ in the United Kingdom and only the latter in the United States. In Berber, it is known as Seksu or Kesksu and in Arabic: ????? pronounced Kuskus. It is also known as: taam (????) in Algeria and Morocco; Kuseksi-in Tunisia, Libya and Kuskusi (?????) in Egypt. Keskesu in Tuareg.
History
One of the first written references is from an anonymous 13th-century North Africa/Andalusian cookbook, Kitab al-tabikh fi al-Maghrib (North Africa) wa'l-Andalus (Arabic) "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. To this day, couscous is known as 'the North Africa national dish'. 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 Algeria, Morocco, Tunisia and Libya couscous is a staple. Couscous was taken from Syria to Turkey in the 16th century and is eaten in most of the southern provinces.Couscous is a staple of Sicilian cuisine. In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany.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.[9] 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 coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.
One of the first written references is from an anonymous 13th-century North Africa/Andalusian cookbook, Kitab al-tabikh fi al-Maghrib (North Africa) wa'l-Andalus (Arabic) "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. To this day, couscous is known as 'the North Africa national dish'. 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 Algeria, Morocco, Tunisia and Libya couscous is a staple. Couscous was taken from Syria to Turkey in the 16th century and is eaten in most of the southern provinces.Couscous is a staple of Sicilian cuisine. In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany.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.[9] 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 coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.
Preparation
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 which are too small to be finished granules of couscous and fall through the sieve will be 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 very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.[4] These would then be 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 relatively primitive 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.Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called a ???? kiskas in Arabic or a couscoussière 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 little archaeological evidence of early diets including couscous, possibly because the original couscoussière was probably made from organic materials which could not survive extended exposure to the elements.
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 which are too small to be finished granules of couscous and fall through the sieve will be 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 very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.[4] These would then be 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 relatively primitive 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.Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called a ???? kiskas in Arabic or a couscoussière 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 little archaeological evidence of early diets including couscous, possibly because the original couscoussière was probably made from organic materials which could not survive extended exposure to the elements.
Instant couscous
The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).
The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling water or stock and butter to each measure of couscous and to cover tightly for 5 minutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).
Local variations
In Algeria, Morocco, and Tunisia, 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 will be served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.In Libya, it is mostly served with meat, specifically beef, lamb, or camel, 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".In Tunisia, it is made mostly spicy with harissa sauce, it is served with almost everything, including lamb, beef, camel, and poultry. Fish couscous is Tunisian specialty, it can be also made with octopus in hot red spicy sauce. Couscous in Tunisia is served on every occasion; it is also served sweetened as dessert called masfouf, mostly during Ramadan.In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, 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. Although introduced in France by the pieds noirs (people of European descent who used to live in Algeria), many couscous restaurants are now owned by people originating from Algeria. In France, Spain, Italy, and Portugal, the word "couscous" (cuscús in Spanish, Portuguese, and Italian) 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.In North America, Australia, and the United Kingdom, couscous is available most commonly as either plain or pre-flavoured, quick preparation boxes. In the United States, it is widely available, but largely confined to the ethnic or health-food section of larger grocery stores.There are recipes from Brazil and other Latin American countries that use boiled couscous molded into a timbale with other ingredients. In Northeastern Brazil and among the diaspora of its population in other Brazilian regions, cuzcuz (Portuguese pronunciation: [kus'kus] locally, ku?'kuj? in Rio de Janeiro, kujs'kujs in São Paulo), a steamed cake of couscous and corn flour (a mixture called fubá, pronounced Portuguese pronunciation: [fu'ba], said to be of African origin from the slave trade), is a popular meal, served in many forms: With sugar and milk, with varied meats, with cheese and eggs, and so on. In Mexico, there are two dishes called the couscous taco (taco de cuscús) and couscous burrito (burrito de cuscús), which consists of the addition of couscous to a traditional taco or burrito respectively, similar in fashion to a North African pita.
In Algeria, Morocco, and Tunisia, 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 will be served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper.In Libya, it is mostly served with meat, specifically beef, lamb, or camel, 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".In Tunisia, it is made mostly spicy with harissa sauce, it is served with almost everything, including lamb, beef, camel, and poultry. Fish couscous is Tunisian specialty, it can be also made with octopus in hot red spicy sauce. Couscous in Tunisia is served on every occasion; it is also served sweetened as dessert called masfouf, mostly during Ramadan.In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, 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. Although introduced in France by the pieds noirs (people of European descent who used to live in Algeria), many couscous restaurants are now owned by people originating from Algeria. In France, Spain, Italy, and Portugal, the word "couscous" (cuscús in Spanish, Portuguese, and Italian) 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.In North America, Australia, and the United Kingdom, couscous is available most commonly as either plain or pre-flavoured, quick preparation boxes. In the United States, it is widely available, but largely confined to the ethnic or health-food section of larger grocery stores.There are recipes from Brazil and other Latin American countries that use boiled couscous molded into a timbale with other ingredients. In Northeastern Brazil and among the diaspora of its population in other Brazilian regions, cuzcuz (Portuguese pronunciation: [kus'kus] locally, ku?'kuj? in Rio de Janeiro, kujs'kujs in São Paulo), a steamed cake of couscous and corn flour (a mixture called fubá, pronounced Portuguese pronunciation: [fu'ba], said to be of African origin from the slave trade), is a popular meal, served in many forms: With sugar and milk, with varied meats, with cheese and eggs, and so on. In Mexico, there are two dishes called the couscous taco (taco de cuscús) and couscous burrito (burrito de cuscús), which consists of the addition of couscous to a traditional taco or burrito respectively, similar in fashion to a North African pita.
Nutrition
Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf.
Couscous is among the healthiest grain-based products. It has a glycemic load per gram 25% below that of pasta. It has a superior vitamin profile to pasta, containing twice as much riboflavin, niacin, vitamin B6, and folate, and containing four times as much thiamine and pantothenic acid.In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta, and 11.3% for rice pilaf.
Similar products
Attiéké, a variety of couscous that is a staple food in Côte d'Ivoire and is also known to surrounding areas 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.Fregula, a pasta from Sardinia, consists of pellets that are larger than couscous and toasted.Kouskousaki (???s???s??? 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.
Attiéké, a variety of couscous that is a staple food in Côte d'Ivoire and is also known to surrounding areas 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.Fregula, a pasta from Sardinia, consists of pellets that are larger than couscous and toasted.Kouskousaki (???s???s??? 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.
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