Cuscus Recipes

Here are some proposals of recipes, that show the culinary versatility of this ingredient.

Cuscus, this wheat derivative combines perfectly with dozens of foods, including vegetables, meat or legumes.

Couscous is also a dish consumed in North Africa by neighbouring countries, each one prepares it in its own way according to family recipes and the choice of ingredients. There is a wide variety of cuscus: “Bidaoui” with 7 vegetables, candied grapes and onions, chicken, lamb, green vegetables, K’dra, Khlii (dried salted meat), milk, “belboula” couscous (barley semolina)… You have a lot of choices.

Did you know that, in reality, the word cuscus – from Berber to alkuzkuz – does not refer to the wheat semolina itself but to the clay or metal container with holes in which it is steamed? What happens is that, as in the case of paella, this name has also been extended to the preparation made in this vessel. At least, this is what most theories that have approached the origins of cuscus, also known as couscous or cous-cous in other parts of the world, tell us. A derivative of wheat from the Maghreb countries (Morocco, Algeria and Tunisia) where its consumption is as common as it can be, for example, bread for European countries.

This semolina, mixed with flour and sifted several times in the form of finer or thicker grains, combines perfectly with all kinds of foods, including vegetables, legumes, tofu, cheese, fresh herbs, meats, spices… In addition, it can be taken in many different ways: cold (in salad), hot, as a starter, as a single dish, as a garnish, even can be used as an ingredient in various desserts.

With regard to the nutritional value of couscous, its high contribution of carbohydrates and fiber, as well as its low fat content. Also important are the levels of vitamin B, E, or minerals such as magnesium, zinc, or iron.

How to prepare Cuscus:

Traditional way

For best results, ideally use the traditional container, composed of two bodies that fit together. In the lower part, the water or broth is poured. In the upper part, which has a perforated bottom, place the semolina and the other ingredients that you want to steam. The lid is also perforated to allow the steam to escape from the water. Before the arrival of the metal, this container used to be made of clay or braided esparto.

In the Oven or Micro-wave

However, we do not always have this kitchenware, so for cooking the cuscus there are few alternatives where you can achieve very good results. First soak the semolina in a bowl and then pass it with a strainer, let it dry for half an hour or so and then put it in a plate and introduce it in the oven for 15 minutes more or less. Then again repeat the same process of soaking it, dry it and heat it for two other times.