"Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. The Levantine variant, popular also in Israel, is about twice the diameter and made of hard wheat instead of semolina.[2] Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time.
The dish is a primary staple throughout the Maghreb;[3] in much of Morocco, Algeria, Tunisia and Libya it is also known as ṭa`aam طعام, "food".It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East. It is particularly popular among Jews of North African descent such as the Berber Jews,[4] and is eaten in many other parts of the world as well.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavoured or plain, warm or cold, as a dessert or a side dish."
The dish is a primary staple throughout the Maghreb;[3] in much of Morocco, Algeria, Tunisia and Libya it is also known as ṭa`aam طعام, "food".It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East. It is particularly popular among Jews of North African descent such as the Berber Jews,[4] and is eaten in many other parts of the world as well.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavoured or plain, warm or cold, as a dessert or a side dish."
Here's my version of couscous. Yummy and simple, it only needs 5 minutes of preparation!
Ingredients: (Serves 4)
200 gm couscous
One huge knob of butter - about 20gm - softened at room temperature
200ml of hot chicken stock (~98°C) (Amount of liquid differs according to the couscous brand. Make sure you check the preparation method stated on the couscous box)
Method:
- Pour the couscous into a heavy base serving pyrex
- Add in the butter and pour the chicken stock
- Stir lightly until the butter dissolves into the stock
- Allow the couscous to absorb the mixture and wait for 3 minutes
- Serve the couscous with Chicken Kurma, Chicken Curry, Prawn Curry or Sambal Sotong! Enjoy ;)
