Morocco
Photo: Lmmima, CC BY-SA 4.0, croppedCouscous
كسكس
/kuskus/KOOS-koos
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- When
- Lunch & dinnerFestive
- Taste
- Savory
- Made with
- Wheat & flourVegetablesLamb
History
Couscous is tiny granules of durum wheat semolina, rolled by hand with water and steamed, usually twice, over a simmering stew in a two-part pot called a couscoussier. It is one of the oldest dishes of the Amazigh (Berber) peoples of North Africa, described in Arabic cookbooks of the 13th century. In Morocco it is the Friday meal, after the midday prayer, crowned with lamb or chicken and seven vegetables. In 2020 Morocco, Algeria, Tunisia and Mauritania jointly added the knowledge and practices of couscous to UNESCO's list of intangible heritage, a rare shared nomination.
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