Couscous
Alternative namesKouskous, T'aam, Berboucha, Seksou, Kesksou, Rfiss, Mesfouf, Seffa
CourseMain course, side dish
Place of originNumidia[1][2][3]
Main ingredientsSemolina


Algerian couscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules. There are several regional variations of Algerian couscous, and the specific ingredients and preparation methods can vary depending on the area and the preferences of the cook.[4]

The preparation of Algerian couscous can be a time-consuming process that requires several steps. First, the semolina granules are moistened with water and olive oil and rubbed together until they form small, uniform balls. These balls are then steamed in a keskas, a special pot with a steamer basket on top, for about an hour until they are fluffy and tender. Meanwhile, the meat and vegetables are cooked in a separate pot with spices, such as cumin, coriander, and turmeric. The stew is then combined with the cooked couscous, and the dish is typically garnished with onions or fresh herbs, such as parsley or cilantro.[5][6]

Etymology

According to the Algerian linguist Salem Chaker, the origin of the word "couscous" is most likely Berber. The base form of the word, "seksu," along with its phonetic variations, is attested in various Berber dialects. The Saharan Berber dialects, including Touareg and Ghadames, have a slightly different form, "keskesu." The widespread geographical dispersion of the term strongly suggests a local berber origin.

The Berber root *KS signifies qualities such as being well formed, well rolled, and rounded.[7]

Origin

According to food historian Lucie Bolens, couscous has its roots in ancient times, specifically during the reign of Masinissa in the ancient kingdom of Numidia, located in present-day Algeria.[8] Traces of cooking vessels similar to couscoussiers have been discovered in graves dating back to the 3rd century BC, which belonged to the Berber kings of Numidia. These archaeological findings were unearthed in Tiaret and Kabylia, Algeria.[9][10] The Cirta Museum in Constantine, Algeria, preserves these historical utensils.[11]

Algerian couscous dishes

Although there is some debate about the precise number of couscous dishes in Algeria, with estimates ranging from 300 to 1000 different varieties,[12] it is widely accepted that the country boasts an extensive array of couscous variations, which serve as a testament to the diversity and opulence of Algerian culture and cuisine.

Some of the most common variations of Algerian couscous include:

  1. Couscous Algérois: This is a popular type of couscous in Algiers, the capital city of Algeria. It typically features lamb or beef stewed with chickpeas, onions, carrots, squash and a variety of spices.[13][14]
  2. Algerian vegetable couscous with chicken
    Algerian couscous with vegetables (vegetarian)
    Vegetable couscous: This couscous dish features a medley of nutritious vegetables including potatoes, carrots, green beans, squash, onions, tomatoes, turnips, and optionally, eggplants. It may be prepared with either chicken or beef, or as a vegetarian option. Accompanied by chickpeas and fresh spring onions on the side. To achieve a clear broth instead of a red one, saffron, paprika, tomatoes, and tomato puree should be omitted.[15][16]
  3. Fish couscous: This couscous is popular in the city of Jijel and often features fish, such as sea bass or red snapper, as well as tomatoes, and bell peppers.[17][18][19]
  4. Kabyle couscous: This couscous dish, locally called Seksou, involves preparing green beans, meat, onions, carrots, squash and tomato-based sauce in a couscous pot. The meat is cut into pieces and arranged in the pot, while a sliced onion is added to it. A tomato-based sauce is then added, which can be made by either grinding tomatoes or diluting tomato concentrate in water. Along with this, oil, black pepper, red pepper, cinnamon, and salt are added as per taste. Chicken or beef can be used to prepare this dish.[20][21][22]
  5. Royal couscous: This dish that features merguez sausages as the main protein source. These sausages are a staple of Algerian cuisine and are served on top of the couscous along with vegetables. The bold and spicy flavor of the sausages complements the nutty taste of the couscous and the fragrant spices used in the vegetable broth. Merguez couscous is a popular dish in France, enjoyed not only by the Algerian immigrants but also by the local population.[23][24]
  6. Chicken couscous: It features a flavorful stew made with tender chicken and hearty chickpeas. This savory dish is often paired with a white sauce to enhance its richness and bring out its delicious flavors.[25][26]
  7. Aghmoud, or Couscous / mesfouf bel'foul, one of the many Kabyle couscous dishes in Algeria, made with beans, olive oil and accompanied by cultured milk.
    Couscous bel'foul: A type of couscous called Aghmoud in the Amazigh-speaking regions, made with beans and olive oil. Very popular small villages in the Kabylia region.[27][28]
  8. Mesfouf Qsentena or sweet date couscous: This sweet couscous dish is achieved without any added sugar. The subtle sweetness is derived solely from the addition of succulent, golden and honeyed dates, which have come to symbolize the great Algerian Sahara, particularly the Degla and Deglet Nour varieties.[29][30]
  9. Ouchchou tinni or vegetable and date couscous: Similar to the previously mentioned couscous dish, but this one strikes a perfect balance between savory and sweet flavors. It differs in that it incorporates the use of tomatoes, carrots, and onions and spices.[31]
  10. Mesfouf b'l-djelbana, a specific type of mesfouf that is made with green peas.
    Mesfouf b'l-djelbana: is a specific type of mesfouf that is made with green peas, after cooking the peas, they are poured over the couscous, butter is added, and everything is mixed thoroughly. The dish is served hot, and accompanied with whey or fermented milk. For those who prefer a sweeter flavor, a small amount of sugar can be added to the dish along with the butter. Similarly, tender beans cut into small pieces or a combination of mixed peas and beans can be used in place of the peas.[32][33]
  11. Kesksou m'ammer: Stuffed chicken couscous is a dish that typically consists of seasoned chicken breasts that are stuffed with a flavorful filling and then served alongside a bed of fluffy couscous. The filling can vary depending on the recipe, but it may include ingredients such as vegetables, cheese, nuts, or herbs.[34]
  12. Rfiss zirawi Sweet walnut couscous: Ziraoui is a dessert that is made from couscous, butter, honey, cinnamon, and anise seeds. The mixture is then shaped into a round or oval shape, and decorated with toasted sesame seeds, walnuts or almonds.[35]
  13. Algerian couscous with raisins and caramelized onions
    Seffa b'djedj or sweet chicken couscous: It is a type of seffa that includes chicken as a main ingredient. The dish is made by cooking chicken in a flavorful broth with spices such as ginger, saffron, and cinnamon. The cooked chicken is then shredded and mixed with steamed couscous and garnished with a sweet mixture of raisins, almonds, cinnamon, and powdered sugar.[36]
  14. Mesfouf / seffa b'z-zbib or sweet couscous with raisins: A sweet Algerian couscous variation made with steamed semolina grains, raisins, and spices such as cinnamon. It is often served as a dessert or snack, and can be customized with different toppings.[37][38]
  15. Kesksou b'l- cosbâne or T'aam belbekbouka: It consists of a whole lamb or goat's stomach that is stuffed with a mixture of spicy couscous, meat, smen and vegetables, and then cooked until tender. The dish is typically served during special occasions and celebrations.[39]
  16. T'aam b'l-hchim or dried meat couscous: a type of couscous dish that is made with dried meat as a main ingredient.[40]
  17. T'aâm b'l-khlî or confit meat couscous: Confit meat couscous is a type of couscous dish that features meat that has been cooked using the confit method. Confit is a French term that refers to a method of cooking meat in fat at a low temperature, which results in tender, flavorful meat.[41]
  18. Couscous with milk: The process involves peeling and cutting squash into small pieces, cooking it in broth until it melts, adding milk, and then basting couscous with the mixture. The couscous is then arranged with the cooked squash and beans, and left to rest before serving.[42]
  19. Helhal couscous / Wild lavender couscous: The ingredient "Halhal" refers to wild lavender. the wild lavender is squeezed to extract its juice and essence, which is then used to moisten the couscous instead of water. The couscous is steamed twice and then olive oil is added at the end. It is served alongside buttermilk or milk.[43][44]
  20. Aubergine couscous: This refers to a variation of vegetable couscous that includes the addition of aubergines (eggplants) and often includes meat. The dish typically consists of a flavorful sauce, which is usually red in color and very spicy.[45]

Regional names

Some of the notable names by which couscous is referred to in Algeria include:

  1. Na'ama: Meaning "blessing" in Arabic.
  2. Ta'am: Translating to "the food" this name emphasizes the dish's status as a quintessential culinary delight.
  3. Kousksi/Seksou: The original and tamazight nomination.
  4. Mekfoul
  5. Mesfouf: This name is associated with a particular dish. Often cooked with fruits such as grapes, and/ or accompanied by cultured milk (Lben), olive oil, or smen.
  6. Berboucha[46]

References

  1. ^ Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria." Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”
  2. ^ Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing." Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”
  3. ^ Bolens, Lucie (1990). La cuisine andalouse, un art de vivre: XIe-XIIIe siècle. Albin Michel. ISBN 9782226041005. Retrieved May 19, 2022.
  4. ^ Fatima-Zohra, Bouayed (1970-01-01). La cuisine algérienne. Temps Actuels.
  5. ^ Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. S2CID 133982691.
  6. ^ "LA CUISINE ALGERIENNE (1983) by Bouayed, Fatima-Zohra: (1983) | Invito alla Lettura". www.abebooks.com. p. 233. Retrieved 2023-02-24.
  7. ^ Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived from the original (PDF) on 2011-08-16.
  8. ^ Bolens, Lucie (1990). La cuisine andalouse, un art de vivre: XIe-XIIIe siècle (in French). Albin Michel. ISBN 978-2-226-04100-5.
  9. ^ "Can North Africa unite over couscous?". France 24. 2018-02-13. Retrieved 2023-07-05.
  10. ^ Hammami, Rifka; Barbar, Reine; Laurent, Marie; Cuq, Bernard (2022). "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing". Foods. 11 (7): 902. doi:10.3390/foods11070902. ISSN 2304-8158. PMC 8998045. PMID 35406989. Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa
  11. ^ "Cirta Museum". Algeria Tours.
  12. ^ Hammami, Rifka; Barbar, Reine; Laurent, Marie; Cuq, Bernard (2022). "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing". Foods. 11 (7): 902. doi:10.3390/foods11070902. ISSN 2304-8158. PMC 8998045. PMID 35406989. Ethnic consumption: In Algeria, there are more than 300 ways to prepare couscous
  13. ^ princeclanrecipesite (20 July 2011). "Couscous Algerois | Prince Clan". Retrieved 2023-02-26.
  14. ^ Marmiton-aufeminin. "Couscous algerois en sauce blanche". Marmiton (in French). Retrieved 2023-02-26.
  15. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 183.
  16. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 241. ISBN 978-2-201-01648-6.
  17. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 180.
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  19. ^ Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. S2CID 133982691.
  20. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 182.
  21. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 244. ISBN 978-2-201-01648-6.
  22. ^ "Recette Couscous kabyle". Cuisine AZ (in French). Retrieved 2023-02-24.
  23. ^ Marmiton-aufeminin. "Couscous royal". Marmiton (in French). Retrieved 2023-02-26.
  24. ^ "Recette Couscous Royal Algérien". Cuisine AZ (in French). Retrieved 2023-02-24.
  25. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 179.
  26. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 237. ISBN 978-2-201-01648-6.
  27. ^ "Couscous aux fèves et huile d'olive-aghmoudh". Amour de cuisine (in French). 2020-08-18. Retrieved 2023-02-24.
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  30. ^ sherazade (2015-03-09). "Couscous algérien aux dattes". Les Joyaux de Sherazade (in French). Retrieved 2023-02-24.
  31. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 248. ISBN 978-2-201-01648-6.
  32. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 189.
  33. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 246. ISBN 978-2-201-01648-6.
  34. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 245. ISBN 978-2-201-01648-6.
  35. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 249. ISBN 978-2-201-01648-6.
  36. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 250. ISBN 978-2-201-01648-6.
  37. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 189.
  38. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 251. ISBN 978-2-201-01648-6.
  39. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 243. ISBN 978-2-201-01648-6.
  40. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 252. ISBN 978-2-201-01648-6.
  41. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 253. ISBN 978-2-201-01648-6.
  42. ^ Bouayed, Fatima-Zohra (1983). La cuisine algérienne (in French). Messidor/Temps actuels. p. 239. ISBN 978-2-201-01648-6.
  43. ^ Bouksani, Louisa (1989). Gastronomie algérienne (in Arabic). Alger, Ed. Jefal,. p. 181.
  44. ^ "طريقة عمل كسكس بالحلحال تع الربيع على اصولها بطريقة سهلة وسريعة من ام يحيى". كوكباد (in Arabic). 2022-05-04. Retrieved 2023-07-10.
  45. ^ Bouksani, Louisa (1989). Gastronomie algérienne (in Arabic). Alger, Ed. Jefal,. p. 179.
  46. ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.
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