Couscous is a food originating from the Berbers in the Maghreb region. Couscous, while it may resemble grains like millet, is indeed made from semolina, which is wheat. It's often steamed rather than cooked like porridge, and is a staple in many North African cuisines, particularly in Morocco, Algeria, and Tunisia.
Couscous is also called keskas, which comes from the Berber word keskas, which refers to the vessel for couscous. Couscous has existed as early as the reign of Masinissa. It is a favorite ingredient of nomads and rural areas. In ancient times, it symbolized "happiness and harvest". It is also widely used as a staple food in Algeria, Morocco, Tunisia, Libya, Israel and other regions.
Couscous is a staple food in the Maghreb region, and it is also a staple food in Algeria, eastern Morocco, Tunisia and Libya. In 2020, couscous was listed as a representative of the Intangible Cultural Heritage of Humanity by UNESCO. In Europe, couscous is also very popular and was even voted third in the "100 Favorite French Foods" (published in 2015), second only to duck breast and mussels with French fries.
The traditional method of making couscous is to add a small amount of water to the coarse wheat flour and knead it by hand, then sprinkle it with dry flour to make it into millet-sized particles. The large particles are crushed, the powder is sieved out, and then the first step is returned to the first step. The particles of the required size are dried to get couscous, which can be stored for several months.
This production process is very tiring. In the past, rural women in the Maghreb region often made couscous together for several days at a time. However, modern couscous is produced by automated machines. The raw materials are mostly durum wheat, which is used to make pasta. There are also couscous made from corn flour, rice flour, sorghum flour or mixed flour on the market.
Many Western restaurants usually make Moroccan couscous as an appetizer salad, but Moroccans are more traditional Berber style.
Moroccans usually steam couscous, knead it into a relatively loose state, and eat it as a staple food, pouring it with broth stewed with lamb, beef, chicken, eggs, zucchini, carrots, chickpeas (you can add any as you like), onions, potatoes, tomatoes, parsley, white radish, green peppers, fennel, hot sauce, cumin, etc.
Some regions also have sweet couscous, which is often served as a dessert or on special occasions. Here are a few classic Moroccan couscous dishes.
This is the most classic way to cook couscous. The seven vegetables are usually carrots, white radish, potatoes, pumpkin, onions, zucchini and cabbage. Some people also choose to use eggplant. Stew the vegetables and meat together, add spices and season until the soup is rich and the vegetables are soft, pile them on the steamed couscous, drizzle a small amount of soup to allow them to absorb the soup of the vegetables and meat, and a rich, rich and rich couscous can be placed on the table on Friday.
Caramelized onions and soft raisins, combined with cinnamon, turmeric and Moroccan orange juice, form a unique sweet fragrance of Tfaya. Pour a large spoonful of Tfaya on the top of couscous, which can not only neutralize the salty and fresh taste of meat and vegetables, create the unique sweet and salty balance of Moroccan cuisine, but also make couscous look more layered.
Saykouk is a classic sweet couscous specialty of southern Morocco, originating from the Berber tribes of Morocco. After steaming, pound the couscous until it is loose, mix it with butter, let it absorb the aroma of butter, and then add cold milk or lben (Moroccan sugar free yogurt). Honey and almonds can be addded as the main seasoning. It is refreshing and delicious, with a rich milky, nutty and slightly sweet flavor.
Tagla is the special couscous of the Berber people in the Sousse region of southeastern Morocco. It is an important dish in the Berber New Year (Yenayer) feast and is also a food for Berber women to replenish energy after childbirth.
Tagla is generally made with whole wheat couscous or mixed grain couscous. Whole wheat couscous has coarser grains than ordinary couscous, but retains more of the natural flavor of wheat. Nuts such as almonds, walnuts, and hazelnuts are lightly roasted and sprinkled on the couscous, then seasoned with the natural sweetness of honey, and finally sprinkled with some cinnamon powder to add a layer of fragrance. This classic Moroccan sweet couscous is especially suitable as a dessert and can be shared at the end of the festival.
Couscous can be said to be the "national dish" of Morocco, symbolizing Moroccan food culture. Every Friday, the High Sunday, Moroccans will gather with their families after finishing the mosque prayers to share a large portion of couscous.
According to traditional customs, couscous is usually placed on a large plate, and everyone sits around the table and eats together with a spoon (or hands in more traditional occasions). Making and sharing couscous is not only a way for Moroccans to commemorate traditions, celebrate reunions, and pass on blessings, but also a symbol of religious piety and sharing spirit.
Click here to explore more travel guides in Morocco: Travel Inspirations.
Planning to travel to Morocco? You can refer to these itineraries for inspirations:
3-Day Sahara Adventure: Marrakech to Fes via Ait Benhaddou & Merzouga Desert
5-Day Journey through Northern Morocco: A Blend of History and Culture
7-Day Morocco Adventure: A Custom Journey from Marrakech
13-Day Moroccan Odyssey: A Custom Journey from Casablanca
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