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The rich aroma of exotic spices and the simple, nostalgic flavor—that is Morocco's traditional dish, couscous. This dish, which has its roots in North Africa, has been passed down through generations in Moroccan homes and at celebrations.
Couscous is not just a staple food, but also a special food that connects people. Let's explore the appeal of couscous along with its history and culture.
What is couscous?
Couscous is one of the traditional staple foods typical of North Africa (especially Morocco, Algeria, and Tunisia). It is mainly found inCoarsely ground durum wheat flour (semolina) is mixed with water to form a granular mixture, steamed and cookedI will do so.
It is sometimes referred to as the “prototype of pasta” and is used as a staple food instead of rice or bread.
In Morocco,Along with vegetables, chickpeas, lamb and chicken in a stewed broth.It is commonly served, and the dish is richly flavored with spices (cumin, cinnamon, saffron, etc.).
History of Couscous
The history of couscous dates back about 2,000 years,Berbers who lived in North Africa in the 2nd century B.C.The story begins in the lives of these people. as they prepare limited ingredients with ingenuity,The technique of steaming durum wheat into small grainsThis technique became the prototype for the later couscous. This technique became the prototype for the later couscous.
Eventually, in the Middle Ages, couscous spread widely with the spread of Islam and the development of trade. Especially in Morocco,Family meals and celebrations after Friday servicesIt has become a dish that graces special occasions such as Each family has its own unique seasonings and ingredients, and eachCommunity-based stylehas been passed down through the generations.
From the 19th century onward, along with French colonial policies, it also went to Europe, where it was incorporated into the local food culture by immigrants from North Africa. Currently,It is so popular across borders that it is readily available in supermarkets in France and Italy.The company was
And in 2020,Joint application by Morocco, Algeria, Tunisia, and MauritaniaThe "technology and culture of making couscous" that did,Registered as Intangible Cultural Heritage by UNESCOThe cultural value of the area was once again recognized around the world.
A short story about couscous
Couscous is an intangible cultural heritage
With its inscription on UNESCO's Intangible Cultural Heritage list, couscous is more than just a dish,It is recognized worldwide as a "culture that connects people to people."The wisdom of cooking passed down in the home and the scenery of the dining table are attracting attention as a valuable culture that should be preserved for the future.
Sweet couscous "Sehwa" is also popular.
Many people may think of couscous as a salty dish, but Morocco also offers a sweet couscous called "Seffa". This is a sweet dish of steamed couscous with powdered sugar, cinnamon, butter, raisins, and almonds,Weddings and other celebrationsIt often appears in
Symbol of Moroccan hospitality
Couscous is a typical Moroccan "guest dish". It is essential not only for special occasions, but also for family gatherings and neighborhood gatherings.Everyone eats around a single platter.shows the spirit of sharing and helping each other.
Highly nutritious and remarkable in modern times
Couscous is low in fat, high in protein, and rich in fiber.Popular among health-conscious peopleis increasing.Carbohydrates but still light and comfortable to eatis attractive and is applied to salads, soups, and main dishes.
How to make couscous
In Morocco, couscous is carefully steamed using a special steamer (couscousier), but nowadays,instant couscouscan be used to easily recreate this dish at home. Here, we will introduce a simple couscous recipe that is easy to make in a Japanese kitchen.
Ingredients (serves 2-3)
- Couscous (dried) ... 150g
- Boiling water...180 ml
- Olive oil... 1 tablespoon
- Salt... a pinch
Example：
- Chicken thigh meat... 150g (cut into bite-sized pieces)
- Onion... 1 (thinly sliced)
- Carrot... 1 (diagonally sliced)
- Zucchini... 1/2 (sliced)
- Chickpeas (boiled) ... 1/2 cup
- Canned tomatoes (chopped) ... 1/2 can
- Garlic... 1 clove (finely chopped)
- Cumin powder, cinnamon, turmeric... 1/2 teaspoon each
- Salt and pepper... to taste
- Olive oil... 1 tablespoon
How to make them
- Preparing the ingredients
Heat olive oil in a pan, sauté garlic and onions, and when the aroma rises, add chicken and sauté until browned. - Soup making
Add carrots, zucchini, chickpeas, canned tomatoes, and spices, mix well, then add about 400 ml of water and simmer for about 15 minutes. Season with salt and pepper to taste. - Steaming couscous
Put the couscous in another bowl, pour boiling water over it, and add salt and olive oil. Cover with plastic wrap or a lid and steam forabout 5 minutes. Fluff with a forkand it's ready to serve. - Presentation
Spread the couscous on a plate, pour the hearty soup over it, and enjoy. You can also add raisins or nuts as a topping if you like.
Summary
Couscous is a deep and heartwarming dish that reflects the lives and hearts of the Moroccan people.
The history, culture, and family bonds contained in each dish gently speak to those who eat it.
You can make it with ingredients you have at home, so please try it out for yourself.
I'm sure that feeling the breeze from a foreign land will make mealtimes a little more special.
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