History[edit] One of the first written references is from an anonymous 13th-century North Afri can cookbook, Kitab al-tabikh

fi al-Maghrib (North Africa) wa'l-Andalus (Arabic) "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that w as 'known all over the world'. To this day, couscous is known as 'the North Afri ca national dish'.[9] Couscous was known to the Nasrid royalty in Granada as wel l. And in the 13th century a Syrian historian from Aleppo includes four referenc es for couscous. These early mentions show that couscous spread rapidly, but gen erally that couscous was common from Tripolitania to the west, while from Cyrena ica to the east the main cuisine was Egyptian, with couscous as an occasional di sh. Today, in Egypt and the Middle East, couscous is known, but in Algeria, Moro cco, Tunisia and Libya couscous is a staple. It is the national dish of Algeria. [10] Couscous was taken from Syria to Turkey in the 16th century and is eaten in most of the southern provinces. Couscous is a traditional meal of the cuisine from Trapani. In Rome Bartolomeo S cappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany.[1 1] One of the earliest references to couscous in France is in Brittany, in a letter dated January 12, 1699. But it made an earlier appearance in Provence, where th e traveler Jean-Jacques Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet.[12] Historians have different opinions as to wh en wheat began to replace the use of millet. The conversion seems to have occurr ed sometime in the 20th century, although many regions continue to use the tradi tional millet. Couscous seems to have a North African origin. Archaeological evi dence dating back to the 10th century, consisting of kitchen utensils needed to prepare this dish, has been found in this part of the world. In some regions couscous is made from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.[13] Preparation[edit]

Couscous with vegetables The semolina is sprinkled with water and rolled with the hands to form small pel lets, sprinkled with dry flour to keep them separate, and then sieved. Any pelle ts which are too small to be finished granules of couscous and fall through the sieve are again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is labour-intensive. In the traditional method of pre paring couscous, groups of women came together to make large batches over severa l days.[citation needed] These were then dried in the sun and used for several m onths. 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, cous cous production is largely mechanized, and the product is sold in markets around the world. In the Sahelian countries of West Asia, such as Mali and Senegal, pearl millet i s pounded or milled to the size and consistency necessary for the couscous.[14]

A couscoussier, a traditional steamer for couscous. Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally , North Africans use a food steamer (called a ???????? kiskas in Arabic or a cou scoussire in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a ste amer sits where the couscous is cooked, absorbing the flavours from the stew. Th e lid to the steamer has holes around its edge so steam can escape. It is also p ossible to use a pot with a steamer insert. If the holes are too big the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussire was pr obably made from organic materials which could not survive extended exposure to the elements. Instant couscous[edit] The couscous that is sold in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add 1.5 measures of boiling wa ter or stock and butter to each measure of couscous and to cover tightly for 5 m inutes. The couscous swells and within a few minutes it is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular co uscous, most dried pasta, or dried grains such as rice. Local variations[edit]

Couscous with raisin and onion topping In Algeria, Morocco, Tunisia, and Libya couscous is generally served with vegeta bles (carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton). In Algeria and Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called "seffa". The couscous is usually steamed severa l times until it is very fluffy and pale in color. It is then sprinkled with alm onds, cinnamon and sugar. Traditionally, this dessert is served with milk perfum ed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper. In Libya, it is mostly served with meat, specifically beef, lamb, or camel, in T ripoli and the western parts of Libya, but not during official ceremonies or wed dings. Another way to eat couscous is as a dessert; it is prepared with dates, s esame, and pure honey, and locally referred to as "maghrood". In Tunisia, it is made mostly spicy with harissa sauce and served with almost ev erything, including lamb, beef, camel, and poultry. Fish couscous is a Tunisian specialty and can also be made with octopus in hot, red, spicy sauce. Couscous i n Tunisia is served on every occasion; it is also served, mostly during Ramadan, sweetened as a dessert called masfouf. In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar , cinnamon, raisins, and nuts and topped with cream. Couscous is also very popular in France, where it is now considered a traditiona l dish, and has also become popular in Spain, Portugal, Italy, and Greece. Indee d, many polls have indicated that it is often a favorite dish.[15] Although intr oduced in France by the pieds noirs (people of European descent who used to live in Algeria), many couscous restaurants are now owned by people originating from Algeria. In France, Spain, Italy, and Portugal, the word "couscous" (cuscs in Sp

anish, Portuguese, and Italian) usually refers to couscous together with the ste w. Packaged sets containing a box of quick-preparation couscous and a can of veg etables and, generally, meat are sold in French, Spanish, Italian, and Portugues e grocery stores and supermarkets. In France, it is generally served with hariss a sauce. In North America, Australia, and the United Kingdom, couscous is available most commonly either plain or pre-flavoured in quick-preparation boxes. In the United States, it is widely available, normally found in the ethnic or health-food sec tion of larger grocery stores.