Couscous Moroccan

Featured Ingredient - Morocco

Go to:-    Morocco Main Page |  Morocco Speciality Dish  |  Cooking by Country Main Page

Couscous is the national dish of Maghreb (the African countries of Morocco, Tunisia, and Algeria)  and has been a staple of the diet in North Africa for over than 1000 years. It has also become another "designer" ingredient in many European countries as well as South America and the United States.

Some believe the name is said to have originated from the hissing of steam as it passes through the holes of the steamer in which the grain is cooked, however it is more logical to believe it derived from the classical Arabic word kaskasah, meaning "to grind" or "to pound." You'll see why below.

It is a common misconception that couscous is a grain - like bulgur wheat, but it is actually processed, like pasta, from tiny hand-rolled balls of semolina flour, which is a derivative when wheat is milled (ground). Traditionally it is made in the homes, often with many women gathered together, a sort of "couscous party". The wheat semolina and flour is rolled by hand with a small amount of cold water . Once small "grains" are achieved, a little oil is added. 

Households in North Africa make up large quantities of couscous, which is dried and stored and can be used over a period of several weeks. However for most of us, this method has been replaced by industrial manufacture and couscous is now available worldwide. Much of the couscous sold in stores now is quick cooking or instant.

Whilst couscous is low in calories and a good source of vitamins, minerals and fibre, on its own, it is rather bland. In North Africa, it is served as an accompaniment to meat, fish and poultry dishes, much like rice or potatoes. There are also many meat and poultry dishes which incorporate couscous and there are endless ways of flavouring it with a variety of fruit, vegetables, herbs and spices.

Allowances/Basic cooking

Allow 100g/4oz of uncooked couscous per person.

Place in a bowl and add  sufficient boiling water or stock so it is covered by 6mm/¼ inch of liquid. Cover tightly with clingfilm and allow  to stand for about 10 minutes at which point check to see that it is cooked. It is ready when soft and aerated. If it isn't quite cooked, add a little more boiling water, mix, re-cover and leave for a few more minutes. Once cooked, add some butter or olive oil and fluff up with a fork. You can also now add further flavourings.

You will find some couscous recipes on both the Moroccan main page and throughout this site. Just use the search facility to find them all.

Recipes4us.co.uk is not a medical site. All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without  food  allergies,  as  part of a normal diet. We  advise you to consult a qualified doctor before starting any special diet.   If you suffer from and food allergies, always check the ingredients on the label  of commercially prepared products.   Sorry, unfortunately no correspondence can  be entered into regarding medical matters.

Find UK Holiday Cottages Click here to sign up to our FREE Monthly Newsletter for recent site updates &  food articles Culinary Videos New Section ! Concise, quality " how to" culinary videos featuring preparation & techniques. No  downloads  required. Find Cookery Courses Choose from over 30 cuisines in 30 countries from single lessons to complete vacations Online learning for Everyone

Whilst this is not meant to be a site about calorie counting,  we are confident that there is something for everyone and we are constantly adding new recipes and other cooking related material such as growing herbs and vegetables, culinary terms, ingredient analysis, UK Online Food shopping directory plus, we think, the best conversion charts on the net. For ease of reference,  below are direct links to most  sections on this site.   Soups & Starters            Soups        Fish        Other      Vegetarian        Gluten Free   Main Courses         Barbecues  and  Picnics       Beef  and Veal       Casseroles Fish and Shellfish      Lamb     Offal    Pasta, Rice and Pulses      Pork and Bacon    Poultry & Game    Salads      Stews      Vegetarian

Side Dishes             Dips and  Dressings      Jams,  Pickles  and  Preserves     Marinades      Pasta and  Rice        Side Salads      Salsas and Relishes        Sauces    Savoury  Sauces      Sweet  Sauces       Stuffings            Vegetables

 

Desserts, Puddings      Cold Desserts     Hot Puddings                Cakes & Bakes        Cakes, Breads, Biscuits (Cookies), Pastry  and Pastries

 

International           Cooking by Country      Chinese       Indian                  Special Diets       Dairy Free    Gluten Free     Vegan        Egg  Free

 

Other Recipe Sections    Cooking with Alcohol    Edible Flowers    Food in Film   Ingredients   Meals in Minutes   Party Food and Cocktails      Slow Food      Smoothies Section      Special days & Holidays      Sports Recipes   Summer Recipes   Weekday Menus      What's in Season

 

Reference Pages        5 - A -Day Portions    Cooking Holidays & Schools    Conversion Charts     Directories       Farmers Markets     Food Celebration Days     Growing Veg    Growing Herbs    Guide to Kitchenware      Holidays    Ingredients      Online Shop     Preserving Fresh Produce    Special days     UK Food Shopping Directory     What's in Season 

   

Search     About Recipes4us     Links     Contact Us     Advertise/Sponsor       Disclaimer/Private Privacy     Media Resources

 

Enter your search terms Submit search form

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000-2008 [Recipes4us] All rights reserved.

Clipart © 1999 (2000) www.arttoday.com  Some Photos ©  www.fotolia.co.uk