What is Couscous?

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Couscous

Couscous is a type of food that is found in Maghrib, West of North Africa. The term couscous is thought to have its origin from the Arabic word, ‘Kaskas’ which means to ‘pound small’. Couscous is the main food stuff in this region and is made from two varied sizes of unground, crushed and husked semolina part of hard wheat. Water is used to hold the food together. Semolina refers to the hard section of wheat grain that is said to have resisted grinding using the traditional millstone. Upon grinding hard wheat, the floury section of the grain called endosperm is crushed into two. These are aleurone, which is contains mineral salts and proteins, and the floury part that has gluten protein. It is the gluten protein that provides unique features to hard wheat making it ideal for preparation of couscous and pasta. The pasta, which may be dried pasta or pasta secca, is commonly known as macaroni. Couscous also refers to all other dishes prepared with hard wheat by products and other grains including millet, barley, sorghum, maize and rice.

Couscous in North America

While many cooks in North America are aware that couscous is a major food in North Africa, few understand its versatility. In North America, wheat couscous is common and available widely. Most of it can be cooked instantly. Unlike the old days when couscous was made by hand rolling, there are machines to extract to ground it. Semolina, the coarsely ground wheat is usually made moist and tossed using ground wheat flour to form small round balls. In Tunisia, Algeria, and Morocco, couscous is often steamed above simmered stew after tossing with a small amount of oil or water. Couscous may be used as an accompanying stew or as a filler component in beef patties. To use it as filler, you need to soak it for five minutes in water. It may also be used in salad, making muffin, bread or pancakes.

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