Couscous

Etymology

According to an etymology advanced by Salem Chaker of the Inalco, the word couscous comes from the Berbère whose base form is seksu , that it attests of local origin. The Trésor of the French language computerized indicates that it is about an indirect loan to the Berber one, while passing by the Maghrebian form.

The major part of the Algeria, is Morocco Ain and the Libya also call this rear dish RTL طعام, ṭaʿām , i.e. food. In the east of the country Algeria N, one names it “ barbucha ”, drifting of the Berbère aberbuc meaning coarse grains . In Tunisia, one says cosksi . In the southern coastal area sicilian (Trapani), the “cusucus Sardinian ale” (variety of couscous to fish) is prepared following the example that which is offered on the Tunisian coasts (Sfax, Jerba).

History

August 1st

The French discovered it under Charles X at the time of the conquest of the Algérie. The couscous was classified in 2006 in second position of the preferred dishes of French.

Preparation

The couscous is generally cooked in a Couscoussier. There exist several receipts to decorate this seed, nevertheless the cooking of the semolina to the vapor of a bubble remains the constant principle.

Traditionally, the couscous prepares with only one type of meat, because the bubble and the semolina which cooks with its vapor impregnate with its flavor. One can thus taste couscous with the lamb, fish, chicken… However, it is not rare to find, in particular in the tourist restaurants, of the couscous where red and white meats, fish, pellets and merguezes mix.

With the Morocco, one traditionally celebrates the marriages and religious ceremonies by eating the couscous prepared with seven varieties of vegetables of which potatoes, carrots, zucchinis and of the cooked dry fruits with share with honey.

Alternatives

The couscous is accompanied traditionally by “marka”, kind of vegetable stock. One is used it often with hot milk for onion, it is the couscous “belhalib”, or with curdled milk called “the Ben”.

The “masfouf” is a sweetened couscous accompanied by grapes of Corinth. The couscous with butter is the sweetened alternative of the couscous. It is of habit to consume it with the dinner. It in general is sweetened and furnished with dry grapes, even possibly of dates. The couscous barbouche is a typical dish Oran board, it is a couscous with the Tripes and grasses (sheets of Coriandre, Persil), been useful traditionally with hard eggs.

The couscous with the Mérou, is a couscous with fish typically Tunisia N, just like the couscous pkaïla or bkaïla (spinach, in Arabic) which is a couscous with the spinach S and the meat of Bœuf. There exists an alternative of couscous with corn seeds of a more important size: the “haïch”. In Brazil there is a variation made with coconut.

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