Couscous — pellets of semolina coated with fine flour, steamed multiple times — is the most important preparation in North African cooking and the symbolic food of the Amazigh (Berber) tradition. Its preparation (hand-rolling semolina with water and flour, then steaming in a couscoussier above a simmering stew) is among the most labour-intensive grain preparations in the world. The quality difference between properly hand-made, triple-steamed couscous and the instant commercial version is the culinary equivalent of comparing fresh-pulled hand-cut pasta to dried pasta from a box.
The complete couscous preparation — from semolina to table.
MOROCCAN/MAGHREB DEEP + ANDEAN SOUTH AMERICAN DEEP