Couscous or kuskus is a dish of semolina traditionally served with a meat or vegetable stew spooned over it.
Couscous is a staple food throughout Algeria, Morocco, Tunisia, and Libya.
Couscous or kuskus or also called Berber Seksu in Arabic n called maftoul in Jordan, Lebanon and the Palestinian territories.
This is a food from the Maghreb of Berber origin.
It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finelyground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed.
In many places, a more processed quick cook couscous is available and is particularly valued for its short preparation time.
The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved.
Any pellets which are too small to be finished granules of couscous and fall through the sieve will be 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.
The instant couscous that is sold in most Western supermarkets has been pre steamed and dried.
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 couscous, most dried pasta, or dried grains (such as rice).
In Algeria, Morocco, Tunisia, and Libya couscous is generally served with vegetables like carrots, potatoes, turnips, etc n cooked in a spicy or mild broth or stew, and some meat generally, chicken, lamb or mutton.