Couscous

A thirteenth-century cookery book contains one of the first written references to the tiny flour pellets called couscous. At the time, the anonymous author described it as “known all over the world,” according to Mediterranean food expert Clifford A. Wright. Today, couscous remains a staple across North Africa. It is neither a grain nor a pasta, but it is included here as it is commonly eaten like a grain and served in countless preparations—for breakfast, lunch, and dinner.

Traditionally couscous is made in a labor-intensive process from coarsely ground durum wheat. Women sprinkle salted water onto a bowl of flour while at the same time raking through it, causing tiny pellets of dough to form. Arab cookery expert Charles Perry notes that couscous has customarily been made from freshly ground whole grain. He describes the minuscule granules as “in effect a grain turned inside out” because the perishable bran and germ particles are coated with an envelope of starch, thus protecting them from the air, which allows couscous to last for months or years. Couscous is often steamed at least twice to achieve its characteristic ethereal fluffiness. The cookware used for steaming resembles a double boiler and is known by its French name, couscoussière.

Couscous is both simple and elegant. Infinitely adaptable to the flavors and sauces that infuse it, it is a most versatile side dish. Whole wheat couscous is more nutritious and richer in fiber than refined couscous. It is made from whole wheat durum flour and is precooked, like any modern-day factory-produced couscous, which makes for a fast everyday staple. In West Africa, couscous is also made from millet, and in parts of Morocco and Algeria aromatic barley couscous is common.

This Tips was published in 'Ancient Grains for Moden Meals "Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More" by MARIA SPECK'