Couscous is a staple food in North African cuisine, particularly in the Maghreb region that includes Morocco, Algeria, Tunisia and Libya. It is made from durum wheat semolina that is rolled into small granules and usually steamed. Couscous has a light, fluffy texture and works well as a base for stews, vegetables, meats and more. There are regional variations in how couscous is prepared and served across North Africa. However, there are some common traditional elements that characterize the traditional Maghrebi couscous eating experience.
Serving Couscous in a Communal Dish
One of the most traditional ways of eating couscous is to serve it in a large, communal platter or bowl known as a k’skess in the Berber language. This is placed in the center of the dining table and everyone eats directly from it. The couscous granules are mounded high in a pyramid shape. Different stews and cooked vegetables are arranged in separate piles around the couscous. Family-style communal eating is an integral part of Maghrebi food culture and emphasizes shared social dining experience. Gathering around the table to eat from a communal platter strengthens social bonds.
Cooking the Couscous
The traditional Berber method of cooking couscous is to steam it over a simmering pot of stew. The couscous is placed in a woven basket or colander called a kiskis or couscoussier. This goes on top of a pot containing the meat, vegetable or chickpea stew. As the steam rises from the stew, it gradually cooks and fluffs up the couscous. This method allows the couscous to absorb all the delicious flavors and aromas of the stew. The resulting couscous is light and perfectly cooked with an amazing taste.
Stews and Sauces for Couscous
A variety of flavorful stews and sauces are served with the couscous to complement it. Examples include:
- Tfaya – Moroccan stew made with caramelized onions, raisins, chickpeas and shredded lamb or chicken. It has a rich, sweet-savory flavor.
- Mrouzia – Moroccan lamb tagine with honey, raisins, almonds and spices. It has a sweet and spiced taste.
- Algerian couscous with lamb shank (couscous algérien au gigot d’agneau) – Algerian lamb stew flavored with tomatoes, peas, carrots and turnips.
- Tunisian fish couscous (couscous de poisson) – Steamed white fish served over couscous with a spicy red harissa sauce.
- Libyan couscous mahshi – Steamed vegetables like zucchini, tomatoes, peppers, onions and garlic stuffed with beef or lamb and served over couscous.
These stews provide moisture and extra flavor to the plain steamed couscous. Families also make their signature couscous sauces using local ingredients.
Elements of the Traditional Couscous Meal
Beyond the couscous and stew, a full traditional Maghrebi couscous meal includes several other elements:
Salad
A fresh, chopped vegetable salad is typically served alongside the couscous. This adds texture, brightness and nutrients. Common ingredients are tomatoes, cucumbers, radishes, green peppers and onions dressed simply with lemon juice and olive oil.
Condiments
There are usually some spicy condiments on hand to allow guests to further flavor their couscous to taste. These include:
- Harissa – Fiery chile pepper paste made from roasted red peppers, garlic and spices.
- Chermoula – Herbaceous Moroccan marinade/sauce with cilantro, parsley, garlic, olive oil and lemon.
- Zaalouk – Smokey roasted eggplant and tomato dip.
A bowl of olives and pickled vegetables may also be served.
Bread
No Maghrebi meal is complete without bread! Usually a loaf of khobz or North African flatbread is on the table to sop up the fragrant sauce.
Dessert and Mint Tea
After the main meal, traditional desserts like semolina cake, dates or almond cookies are served with glasses of steaming hot mint tea. The sweet tea flavored with fresh spearmint is the perfect palate cleanser.
Etiquette for Eating Couscous
There is some etiquette around enjoying couscous in North Africa:
- Use the right hand for eating. Only use the left if necessary.
- Scoop a small amount of couscous by pinching a bit between the thumb and first two fingers.
- Roll into a small ball then dip into the stew before eating.
- Drinking the broth from the stew bowl is seen as a compliment to the cook.
- Leaving some couscous behind indicates you are full.
These customs show respect for the food and host.
Modern vs Traditional Couscous Meals
While couscous remains extremely popular in North Africa today, its consumption has modernized over the generations:
- Boxed, pre-cooked couscous is now widely available.
- Couscous is often cooked by steaming on its own, separate from stew.
- Meat stews are sometimes served on top of or beside couscous instead of underneath.
- Bustling families often opt for quick weeknight couscous meals instead of elaborate weekend feasts.
- Couscous dishes are enjoyed in restaurants as well as homecooked meals.
So while some traditional couscous customs have changed today, it remains a cornerstone of Maghrebi cuisine and culture.
Global Popularization of Couscous
Beyond North Africa, couscous has become popular around the world due to:
- Immigration spreading Maghrebi food culture globally
- Increased cultural exchange through travel
- Supermarkets stocking convenient boxed couscous
- Fusion cuisine incorporating couscous into new dishes
- Vegetarians appreciating it as a healthy meatless meal base
- Food TV and online recipes popularizing North African ingredients
Some examples of modern, non-traditional couscous dishes include:
- Couscous salad with vegetables and feta
- Baked salmon over lemon couscous
- Couscous stuffed peppers
- Breakfast porridge made with couscous
So while global cuisine has put its own spin on couscous, traditional Maghrebi couscous culture remains alive and well in North Africa.
Conclusion
In North African countries like Morocco, Algeria, Tunisia and Libya, couscous holds a special place. More than just a food, it represents family connections, cultural identity and history. The communal k’skess platter, steaming and fluffing techniques, stews like tfaya and mrouzia and customs around etiquette characterize the traditional couscous meal. While some modernization has occurred, couscous remains an integral part of Maghrebi cuisine, bringing people together around the table. Exploring traditional couscous is a delicious way to get a taste of North African culture.