Couscous is a durum wheat product that has the properties of groats and pasta. It comes from the areas of north-west Africa, where it is part of the national dish of the same name. Couscous is popular due to the ease and speed of preparation and the versatility of use in the kitchen.
Couscous is used to describe both the small ball of durum wheat and a traditional North African dish made from it, usually served with a stew. It is common to call couscous porridge, but with the current production methods it is closer to pasta. Traditionally, couscous was prepared from ground durum wheat grains rolled in flour. Currently, it is made industrially from semolina (durum wheat flour) and water, which is actually pasta.
Kuskus is of great importance in the Muslim tradition, where it is a symbol of happiness and prosperity. Sharing it means being open to people and being friendly. It is an element of family celebrations, where it is the main course.
The name of groats comes from the Arabic word "keskes", which refers to the vessel in which the dish is prepared, or from the word "kasasa", which means "to smash, smash". The origin of the couscous is not fully known. It probably comes from the traditional cuisine of North-West Africa: Morocco, Algeria, Tunisia and Libya, and was also popular in Senegal and Sicily. According to historians, its production was started by the Berbers around 200 BC. In graves from this period, primitive vessels resembling those used for cooking couscous have been found. Another theory points to the 9th century CE. - cooking tools found in Algeria are dated at this time. The first written evidence of the presence of couscous in the kitchen is the 13th-century cookbook by an anonymous author en titled Cookbook of the Maghreb and Andalusia. Couscous is the national dish of the Maghreb countries. It is also known in the countries of East Africa, but it is not so important in the kitchen. Couscous spread quickly in the Middle East, where it is also an important dish. It was popularized by the French in Europe.
How to prepare couscous?
OriginallyKasza couscouswashandmade. Hulled and comminuted durum wheat grains were sprinkled with s alt water, and then each grain was individually coated in flour. The semolina was left to dry in the sun. It is very hard and tedious work. Nowadays, only the poor, rural communities of Morocco, Algeria and Tunisia produce handmade couscous.
Currently, couscous is produced by food plants, which produce two types of it:
- the first type resembles traditional couscous and has properties similar to groats. You can also buy an instant version that has been pre-steamed;
- the second type is prepared from semolina and water, which produces fine grains with the properties of pasta. In this way, a couscous-like product is made, which is usually already pre-cooked, just pour boiling water over it and leave it for a few minutes, covered.
Traditionally, couscous should be steamed rather than boiled or covered with boiling water. There are special steamers for this purpose, consisting of two vessels - the larger one resembling a jug and the smaller one in the shape of a pot. Instant couscous is very easy to prepare. Due to the speed of heat treatment, it gained many supporters. It is enough to pour the groats into a vessel, pour boiling water 1 centimeter above the surface and leave it covered for about 5 minutes. You can also pour couscous with milk or broth for better flavor. Swollen it increases its volume 3 times. Good couscous should be loose, and it is difficult to achieve such an effect when using instant grits, so it is worth adding a little oil to it. Store bought couscous for one year in a dry, dark place at room temperature.
Worth knowingIn Morocco, couscous is an obligatory element of feasts. It is served on a large plate, covered with stew and sauce. All guests eat from one dish, forming couscous balls with their right hand. The role of the host is to select the best pieces of stew and serve it to the mouths of selected guests as a token of appreciation. In other African countries, groats, stews and sauce are served separately.
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Author: Time S.A
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Find out moreProperties and nutritional values of couscous
Couscous is a cereal product, therefore it is characterized by high calorific value in dry matter. 100 g of dry couscous provides 376 calories. A serving of cooked porridge in the form of 1 glass weighing 173 g contains 176 kcal, 2 g of fiber and covers the demand for iron in 2%. Couscous is a good source of protein and contains very little fat (less than 1g / 100g).
Couscous, like other wheat products, contains gluten
Its disadvantage is the small amount of fiber compared to other groats. Couscous is easy to digest, so it is suitable for preparing meals for children, the elderly and those suffering from problems with the sensitive digestive tract. This grits is a good source of iron, the absorption of which from plant foods should be improved by adding vitamin C sources, such as parsley or paprika, to the food. It also contains potassium, magnesium, copper, manganese, zinc and B vitamins necessary for the proper functioning of the nervous system, brain function and metabolic control.
Nutritional values of couscous [100 g]
| Calories | 376 kcal |
|
Protein | 12.76 g |
|
Total Fat | 0.64 g |
|
Saturated fat | 0.117 g |
|
Monounsaturated fatty acids | 0.089 g |
|
Polyunsaturated fatty acids | 0.252 g |
|
Carbohydrates | 77.43 g |
|
Dietary fiber | 5 g |
|
Vitamin A | 0 I.U. |
| Vitamin D | 0 µg |
| Vitamin E | 0.52 mg |
| Vitamin C | 0 mg |
| Vitamin B1 | 0.163 mg |
|
Vitamin B2 | 0.078 mg |
| Vitamin B3 (PP) | 3,490 mg |
| Vitamin B6 | 0.110 mg |
| Folic acid | 20 µg |
| Vitamin B12 | 0 µg |
| Pantothenic acid | 1,243 mg |
| Calcium | 24 mg |
| Iron | 1.08 mg |
| Magnesium | 44 mg |
| Phosphorus | 170 mg |
| Potassium | 166 mg |
| Sodium | 10 mg |
| Zinc | 0.83 mg |
| Copper | 0.25 mg |
| Manganese | 0.78 mg |
How to eat couscous?
Kuskusis a very universal product. It can be an addition to main courses, replacing pasta, potatoes and rice, or it can be the basis of a dish. To improve its taste, add olive oil, lemon juice or your favorite herbs. Couscous can be eaten hot and cold, s alty and sweet. It strongly absorbs the flavor of spices, so it is easy to prepare an aromatic dish with it. It's good for quick salads with vegetables and meat that you can take to work.
To create a traditional Moroccan-style dish, use stewed vegetables such as eggplant, peppers and onions, add dried fruits such as raisins and the characteristic spices: cumin, coriander, cayenne pepper. The couscous is perfect for stuffing, for example, peppers and zucchini, for preparing pies and cakes. It is also an ingredient of the classic Arabic tabbouleh salad, which is eaten as an addition to meat or as a separate dish. Due to its nutty flavor, couscous goes well with sweet dishes and desserts. It goes well with fruit, honey and nuts.
Traditional couscous dishes
In Tunisia, Algeria, Morocco and Libya, couscous is served with vegetables (carrots, potatoes, turnips) cooked in a spicy or mild broth or stew with chicken, lamb and mutton. In Algeria and Morocco, the dessert "seffa" is served with steamed couscous several times sprinkled with almonds, cinnamon and sugar. It is supplemented with milk flavored with orange blossom. In Tunisia, they eat spicy couscous with harissa sauce and almost all the toppings: lamb, beef, fish and seafood. Fish with couscous is a Tunisian speci alty. The Libyan "maghrood" dessert is prepared with the addition of dates, sesame seeds and honey.