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Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish [5] [6] of small [a] steamed granules of rolled semolina [7] that is often served with a stew spooned on top. Pearl millet , sorghum , bulgur , and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also ...
Fish couscous: This couscous is popular in the city of Jijel and often features fish, such as sea bass or red snapper, as well as tomatoes, and bell peppers. [ 17 ] [ 18 ] [ 19 ] Kabyle couscous : This couscous dish, locally called Seksou, involves preparing green beans, meat, onions, carrots, squash and tomato-based sauce in a couscous pot.
Couscous-style ptitim prepared as a dish of the Israeli cuisine Ptitim in two types: "couscous" (left) and "rice" (right) Ptitim can be used in many different types of dishes, both hot and cold. [9] The grains retain their shape and texture even when reheated, and they do not clump together. [11]
The best-known Maghrebi dish abroad is couscous, [12] made from wheat semolina. [11] The tajine, a cooking vessel made of clay, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, [13] whereas in Morocco it is a slow-cooked stew. [14]
The second, the smaller pot, is designed to be placed on top of the first, and has a lid and a perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish.
Algerians consume a high amount of meat, and it is found in almost every dish. Mutton is the most eaten meat in the country. [8]Algerian couscous with vegetables. Poultry and beef are also used—other, more uncommon types of meat such as game, birds and venison are considered a delicacy.
Couscous with vegetables, meat, and tfaya, a confection of caramelized onions, raisins, sugar, butter, and cinnamon. The main Moroccan dish people are most familiar with is couscous; [18] lamb is the most commonly eaten meat in Morocco, usually eaten in a tagine with a wide selection of vegetables.
The word couscous (alternately cuscus or kuskus) was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of Berber origin. [ 13 ] [ 14 ] [ 15 ] The exact formation of the word presents some obscurities. [ 13 ]