The couscous is a typical berber dish. It is generally made of durum wheat semolina mixed with vegetables and meats or seafood and other ingredients that can differ from a country to another. The couscous is nowadays one symbol of Arabic, Jewish and Mediterranean gastronomy. Delices d’Annie presents the couscous in all its facets.
The couscous a thousand-year dish from Maghreb
Originally from Maghreb countries, the couscous is called “Seksu” in Morrocco, “Ta’aam” in Algeria and Libya and “na’ma” in the east Algeria. Some utensils from the 6th century that probably have been used to make and cook couscous have been found during archaeological excavations in North Africa.
The dish became “international” from the 11th century, thanks to arab-muslim expansion. It probably arrived in the Iberian Peninsula in the 13th century and was quickly adopted by Portuguese and Spanish. The couscous was declared the 3rd preferred dish of French. It is served in many occasions in France.
The different versions of couscous presented by Delices d’Annie
The basic preparation of the couscous consists in cooking the semolina in a steamer with melted butter or olive oil, and salt. According to the recipe, peas, chickpeas, dates and raisins are added. Some people also use vegetables as zucchinis, carrots, onions, pepper, turnips and peppers that are coarsely cut.
The couscous is traditionally made with only one sort of meat (mutton or lamb, chicken, beef, and no pork). In fact, it is the broth that gives the couscous its flavor when it is steamed. But many chef that have made new versions of it added another type of meat, as the royal couscous served in Parisian restaurants that is prepared with merguez sausages and meatballs. Some also used to serve it with seafood.
If you want to try one of these famous dishes, try the chicken and couscous of Delices d’Annie.