Couscous is a tiny grain ball made from semolina wheat. The semolina is sprinkled with water and formed into small balls with the hands, dusted with flour to separate the grains. Then the grains are sieved so that the grains that are too small fall through the sieve and can be dusted and shaped again. This process is repeated until the semolina is completely formed into small couscous grains.

Originally, the dish 'couscous' comes from the Berbers, but it is becoming increasingly popular all over the world.

The name comes from the Magrehbi Arabic word kuskusu or ksaksu, which is a derivative form for "well formed, rounded".

One of the first written records comes from a 13th century Hispano-Muslim cookbook. The title of the book is "Kitāb al-tabǐkh fǐ al-Maghrib wa'l-Andalus" (the Maghreb and Al Andalus cookbook) and includes a couscous recipe that was "known throughout the world".

In Arab countries like Algeria, Morocco, Libya and Tunisia, it is very common 'home cooking'. You can find snack shops with a number of tajine dishes in the streets of Marakesh, for example.

A couscous dish is usually served with a meat or vegetable stew. It can be eaten cold or warm. In Arab countries, couscous is traditionally served in a tajine even today.

 

 

The traditional way of cooking or steaming couscous is very time-consuming, but in our fast-moving times there is a type of couscous on the market that can be cooked in just a few minutes.

That is one reason why couscous is also quite popular here in Europe.

But the question you often ask yourself as a non-Arab is: how do I cook couscous in the first place?

Here are some suggestions as an alternative to the traditional way.

Couscous as a quick meal (instant couscous)

Take 300ml of water and bring to the boil. Add any grain broth to the hot water for the corresponding amount of water. When the water boils, turn off the heat and remove the pan from the hob. Immediately add approx. 250g of couscous and stir. Then leave to soak for about 3 minutes. Finally, add a teaspoon of butter to the couscous and mix in thoroughly to prevent it from sticking together.

The finished couscous can now be served with cooked vegetables or meat.

Couscous as a soup

Cook the soup in the traditional way and then stir 2 to 3 tablespoons of couscous into the finished soup. Serve immediately.

Hearty couscous burger (my personal favourite)

Precook the couscous as described in Couscous as a quick meal, but without adding the butter at the end.

Then mix the finished couscous mixture thoroughly with three raw eggs. Then place the mixture by the tablespoon in a preheated pan in hot olive oil and press flat (similar to potato pancakes). Fry the burgers on each side until crispy brown.

The finished burgers can either be served with any vegetables or meat or as a 'vegetarian burger'. To do this, place a lettuce leaf, a slice of tomato and possibly a slice of cheese on one half of the bun, place the burger on top and then spread with a sauce of your choice. Fold the bun closed and heat briefly in the oven or microwave as desired.

Couscous as a sweet burger

Pre-cook the couscous as described in 'Couscous as a quick meal', but without adding the butter at the end and add a pinch of salt to the boiling water instead of the grain stock. Then mix the finished couscous mixture thoroughly with three raw eggs. Then add the mixture by the tablespoonful to a preheated pan in hot butter and press flat (similar to potato pancakes). Fry the burgers on each side until crispy brown.

The finished burgers can be spread with jam or left to cool and served with a dollop of cream.