Couscous is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. source
Couscous is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top.
Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily. source
Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily.
The original name may be derived from the Berber word Seksu, meaning "well rolled", "well formed", or "rounded". source
The original name may be derived from the Berber word Seksu, meaning "well rolled", "well formed", or "rounded".
Numerous different names and pronunciations for couscous exist around the world. source
Numerous different names and pronunciations for couscous exist around the world.
Couscous is in the United Kingdom and only the latter in the United States. source
Couscous is in the United Kingdom and only the latter in the United States.
The origin of couscous is uncertain. source
The origin of couscous is uncertain.
couscous may have been invented by the Berbers. source
couscous may have been invented by the Berbers.
Lucie Bolens affirms that Berbers were preparing couscous as early as 238 to 149 BC, describing primitive. source
Lucie Bolens affirms that Berbers were preparing couscous as early as 238 to 149 BC, describing primitive.
Couscous pots found in tombs dating back to the reign of the Berber King Massinissa. source
Couscous pots found in tombs dating back to the reign of the Berber King Massinissa.
Couscous was known to the Nasrid royalty in Granada as well. source
Couscous was known to the Nasrid royalty in Granada as well.
In the 13th century a Syrian historian from Aleppo includes four references for couscous. source
In the 13th century a Syrian historian from Aleppo includes four references for couscous.
Today, in Egypt and the Middle East, couscous is known, but in Tunisia, Algeria, Morocco and Libya couscous is a staple. source
Today, in Egypt and the Middle East, couscous is known, but in Tunisia, Algeria, Morocco and Libya couscous is a staple.
Couscous is common in Western Africa whence it has spread into Central Africa. source
Couscous is common in Western Africa whence it has spread into Central Africa.
Couscous is the national dish of the Maghreb countries. source
Couscous is the national dish of the Maghreb countries.
Couscous reached Turkey from Syria to in the 16th century and is eaten in most of the Turkish southern provinces. source
Couscous reached Turkey from Syria to in the 16th century and is eaten in most of the Turkish southern provinces.
In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu. source
In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu.
Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. source
Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone.
In modern times, couscous production is largely mechanized, and the product is sold in markets around the world. source
In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.
Couscous has 3.6 g of protein for every 100 grams. source
Couscous has 3.6 g of protein for every 100 grams.
The couscous that is sold in most Western supermarkets has been pre-steamed and dried. source
The couscous that is sold in most Western supermarkets has been pre-steamed and dried.
