Traditional Moroccan Food: Couscous

Thu, Aug 30th 2007, 00:00

The Berbers have lived in North Africa for as far back as records go. Their cuisine continues to form the basis of Moroccan Food ... in the staple dishes like couscous.


Couscous

The Berbers were preparing couscous as early as 238 BC. Now available all over the world, couscous (known as seksu in Morocco) is made from the semolina of wheat or other cereals (such as barley, sorghum, corn, millet).  Semolina is the hard part of the wheat grain difficult to grind in the traditional millstone.

To prepare couscous takes much time and effort. Traditionally, the women would separate and mix the grains of semolina in the palms of their hands, binding them in salt water.

It is a Moroccan tradition to celebrate Friday, the day of prayer, with a couscous meal. The typical couscous dish is made with 7 vegetables. It is often cooked with spices, vegetables, nuts, and raisins; a meal in itself or topped with rich stews and roasted meats.

Moroccans normally eat couscous by rolling it into little balls and popping it into their mouths. The popping motion is important to ensure that the ball does not crumble before it makes it to your mouth!

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