Kus kus

Kus Kus (also known as couscous) is a traditional North African dish made from tiny granules of durum wheat. The dish is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in the Middle East and Sicily.

History

The origins of kus kus are uncertain but it is thought to have been first cooked by Berbers around the 7th century. It is traditionally made from the hard part of the Durum Wheat grain, the endosperm, which is the same part of the grain that is used to make semolina.

Preparation

Kus kus is traditionally steamed over a stew. The grains absorb the flavours from the stew and swell in size. In modern kitchens, kus kus is often prepared using a heatproof bowl, where boiling water or stock is added to the grains and left to absorb.

Varieties

There are various types of kus kus available, including whole wheat and gluten-free varieties. The size of the grains can also vary, with Moroccan kus kus being the smallest and the Lebanese variety being the largest.

Nutritional Value

Kus kus is low in fat and high in protein. It is also a good source of dietary fibre and carbohydrates.

In Cuisine

Kus kus is used in a variety of dishes, from salads to main courses. It is often served with meat, vegetables, or stew. In Morocco, it is also served with sweet toppings, such as cinnamon, sugar, and raisins, as a dessert.

See Also

• North African cuisine
• Berbers
• Durum Wheat
• Semolina