Couscous is a classic and well-known Moroccan dish. It is essential to Moroccan family dinners and festivities and represents warmth and giving.
Preparation
The main ingredient of couscous is minor semolina wheat grains cooked in a couscoussier. The semolina is wet and then steam-cooked to get a light, airy texture. There are numerous ways to serve couscous after it has been cooked.
Although it can be vegetarian, couscous is typically made with chickpeas, meat (usually lamb, chicken, or beef), and vegetables (carrots, zucchini, and turnips). The sauce with the couscous has a unique flavor since it is frequently full of spices like paprika, turmeric, ginger, and cumin.
Differences and Complementaries
Depending on the area and personal preferences, there are several ways to prepare couscous. For example, couscous is typically served with fish in Tunisia and meat stews in Algeria. Other civilizations outside the Maghreb have also adopted couscous, which includes sweet or dried apricot varieties.
Couscous represents the Maghreb’s hospitality and culture. It’s a standard dish that can be made in many ways and has a deep flavor. Over many years, it has been passed down. It is still an essential part of Moroccan society, bringing people together for holidays and family get-togethers.