Moroccan Couscous

Exploring the Rich Heritage of Moroccan Couscous

Couscous, a Moroccan delicacy made of small steamed semolina balls, holds a significant place in North African cuisine, particularly in Morocco, Algeria, Tunisia, Mauritania, and Libya. It has also found its way into Middle Eastern cuisine and is even enjoyed in Trapani, Sicily. The dish’s name likely stems from the Arabic word “Kaskasa” or the Berber word “Keskes,” referring to the traditional cooking pot used in its preparation.

The exact origins of couscous remain uncertain, with historians offering varying accounts. Some suggest that Berbers were crafting couscous as far back as 238 to 149 BC, citing the discovery of primitive couscous pots in tombs dating back to the reign of Berber King Massinissa. However, Charles Perry proposes that couscous likely emerged between the end of the Zirid dynasty and the rise of the Almohad dynasty in North Africa, spanning the eleventh to thirteenth centuries.

Traditionally, women painstakingly prepared the semolina by hand, laboriously rolling it with water to form small pellets. Today, commercially available couscous found in most supermarkets has undergone pre-steaming and drying processes for convenience.

Couscous is commonly served with an assortment of vegetables such as carrots, pumpkin, and turnips, cooked in either a spicy or mild broth or stew, often accompanied by chicken, lamb, or mutton.