Origin of couscous

If you're a fan of grain-filled dishes, then you've likely heard of couscous before. Similar in taste and texture to rice, couscous can be used in many of the same ways. And, just as there are several different types of rice, there are also unique varieties of couscous. If couscous isn't yet a staple ingredient in your pantry, we're confident that after reading this article, you'll make some room for it. An excellent entree or side dish, couscous can be dressed up or down to meet your taste preferences. Yet, as unique as this ingredient is, it has an even more impressive history. If you're wondering where couscous is from or simply interested in learning more about it, continue scrolling to discover the answers to these questions and many more. 

Couscous is a grain-based product that is made from semolina, and while many people often confuse it with grain itself, it's actually a type of pasta. Made into a dough that's tossed together until little balls are formed, couscous is a staple food in households worldwide and especially popular in African, Moroccan, Algerian and Tunisian cuisine. A versatile ingredient, couscous can be mixed with nearly anything to create a tasty dish. Fruits, vegetables and meats can be used to create an excellent side or flavorful main dish that will satisfy all types of taste buds. Though it is similar in texture to rice, couscous cooks much quicker, making it the ideal option for nights when you want to create a quick and delicious meal.

While the exact details of when couscous first began are a bit blurry, we know it's been around since the 13th century as many 13th and 14th-century Arabic cookbooks contain couscous recipes. However, several sources dated even earlier than the 13th century elude to using this delicious ingredient and many food historians believe that it arose sometime between the 11th and 12th centuries.

So, where does this superfood come from? It depends on what type of couscous you're enjoying. Most couscous is made from durum wheat; the same grain used to make semolina flour. Durum wheat is most commonly cultivated in a region known as the Maghreb region, which contains countries like Tunisia, Algeria, Morocco, Libya, Egypt and much of the Middle East. The invention of couscous is widely credited to the Berbers, an ethnic group indigenous to Northwest Africa. However, instead of "couscous," it's commonly referred to as sekrou or seksu. In the eastern Mediterranean, another unique name for this pasta-like dish is used, called maftūl or maghribiyya. 

Since couscous is popular in several different cultures, there are many kinds. However, the three most common types of couscous include Moroccan, Lebanese and Israeli, with Moroccan being the most common and often purchased.

So, what sets these types apart from each other? Moroccan couscous is made up of much smaller granules than other types. Its small size means that it cooks quickly and can be prepared in just minutes. Israeli couscous granules are much larger than Moroccan ones, and the tiny orbs of pasta produced have garnered it the nickname "pearl couscous." This type of couscous features a nuttier flavor and chewy texture and takes about 10 minutes to cook thoroughly. Lastly, Lebanese couscous, the least common of the three, is the largest, and its size earns it a longer cooking time.

bobsredmill.com