Have you tasted Couscous, this famous staple of the Maghreb countries?

Have you tasted Couscous, this famous staple of the Maghreb countries?

 Couscous is the national staple of the Maghreban countries. it is been made available in almost all the Eastern and Western countries thanks to migration and to the progress of the communication means. It is said that the origin of this precious and inevitable staple is attributed to North African Berbers and has existed beginning from the middle-age era.
Besides its consumption the frequency of which varies from a family to the other one, it is served during special occasions and events such as religious feasts, marriages.
Used (freshly) immediately just after having been hand rolled and steamed it has a better taste than if it is dried and used later (the one that is sold in stores).
It is not quite a paste, but small grains not exceeding one millimeter diameter. Once the couscous rolled ,it is steamed in a “Couscoussier”  and served as base to a sauce that could comprise peas, zucchinis, green beans and potatoes as well as meat of sheep, beef or chicken.You can use the vegetables and the spices you prefer.

The best couscous is the one that is hand-rolled with some semolina of hard wheat; however the one who is made with semolina of barley is very appreciated for his therapeutic virtues.

A lot of persons in the Maghreb countries earn their living proposing it to hotels, restaurants and other households.
They hand roll the couscous, steam and deliver it for an immediate consumption. Otherwise, it is dried, packed and wrapped and sold in stores. Some of the “hand rollers” have developed a real industry of couscous since they export their product towards many countries in the world.

Finally here is a brief description on how to roll the couscous at home, using very simple utensils.

Place the coarse semolina in a large earthenware dish (Djefna). Sprinkle water over the semolina while moving the palm and fingers of one hand in circular motion to create tiny granules. Once the granules begin to develop, dust the semolina flour over the granules alternately on the granules while still moving hand in circular motion. Continue with this process until small couscous beads develop. Use a sieve to separate excess flour, then a medium-holed sieve or strainer to separate the couscous from larger clumps and uneven grains. Save flour and beads for another use.
Fill the bottom unit of a “couscoussier” halfway with water and bring to a boil. Put the couscous into the top unit of the “thasseksouts” and fit tightly onto the bottom part. Steam for 20 minutes. 

 

 

Then put the steamed couscous into a large mixing bowl and break up lumps using your fingers. Sprinkle with 1/2 cup of water and rake the grains to keep them separate. Mix in one tablespoon olive oil. Repeat the steaming for another 20 minutes. 

 

 

Return the couscous to the mixing bowl and sprinkle with again water while working the couscous grains between your hands to separate. Return the couscous to the “thasseksouts”, and steam 25 minutes.

Remove the couscous from the steamer and place it in a mixing bowl one last time. Fluff and incorporate olive oil by gently rubbing couscous between the palms of your hands without applying too much pressure as the couscous grains might adhere to one another.

 Should you need extra information on how to hand roll couscous, feel free to get in touch with me.

 

Kabillano

moharezk@yahoo.fr

 

 

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