Cous Cous

Couscous is one of the most popular dishes from Morocco and North Africa and is now appreciated worldwide in many cuisines. Historians to this day cannot agree on its origin with some claiming it to be like pasta, originating from China; while others trace its origin to East Africa.

Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. When hard wheat is ground, the endosperm—the floury part of the grain—is cracked into its two parts, the surrounding aleurone with its proteins and mineral salts and the central floury mass, also called the endosperm, which contains the gluten protein that gives hard wheat its unique properties for making couscous and pasta.

Recipes Ideas:

For a delicious and simple couscous salad, prepare 1 cup of couscous until fluffy, then add a punnet of cherry tomatoes (quartered), 1 small lebanese cucumber (cubed), 1/4 red capsicum (diced), 1/2 small red onion diced and a cup of loosely chopped coriander leaves. Drizzle with olive oil, season with pepper and salt and squeeze with a little lemon or lime – perfect.

Interesting facts about Couscous:

Symbolising luck, blessings and abundance in North African traditions, couscous is prepared to celebrate a house warming or a holiday.

The food is so nice, they named it twice!