Moroccan couscous

Other name = couscous, suksoo, kskso origin = country of far Morocco region = amazigh

The meal is a heavy meal, serving hot couscous, a popular meal that decorates the Moroccan tables every Friday. It was moved from North Africa to Andalusia with the expansion and Islamic conquests. It gained international fame and great expansion after its transfer from Andalusia. It was popular in the Maghreb and became an integral part of the Maghreb. : Any crispy, concise and accurate couscous: a well-known Moroccan delicatessen of flour and small pieces of meat. Couscous develops in Morocco every time with each generation while preserving its originality. It is made of wheat flour, barley or maize. Water is produced in the couscous, which is cooked on the steamed couscous, and it is poured over it with gravy and beef (cattle, sheep, goats, fish, poultry ...) and types of vegetables. While we find some change in the Arab Maghreb because their consumer habits, for the better, as Moroccans say, the couscous is Moroccan, because it is part of Moroccan culture and creative in the preparation of men and women cooks and housewives, and may taste flavors from one area to another, and from one family to another, The couscous has become a common denominator among all regions of the Maghreb, and despite the difference in the traditions and way of life of these countries, Morocco has become very much a part of the Moroccan cuisine, but the couscous is the most famous and popular meal in all parts of the world. Moroccan special day Friday. "On this day you can assert that all the Moroccan tables are served with couscous, which is the main food dish, and the couscous is prepared with the head of the lamb on the third day of Eid al-Adha, a tradition that has been inherited for hundreds of years. In the countryside and in the funerals of cities. " The origin of the name «couscous» or 'couscous' is the word «Saxo» Berber is the amount of fumigation, which cooks couscous, and adds «couscous Amazigh eaters were known in the North African region of Morocco, and dating back to the BC, and became popular eaters in The Maghreb in the 13th century in the era of the Almohads and moved this dish from Morocco to the countries of the Maghreb and sub-Saharan Africa and southern Europe and to the colonies of Europeans in South America ». Salhi believes that the secret of keeping this dish in its fame and place is mainly due to the adaptation of this dish with the flavors and complementary dishes, and the multiplicity of methods of preparation and low prices of the materials needed, in addition to its connection to cultural identity and holidays and events. Seven vegetables The couscous meal itself is divided into several types. There are couscous «Seven vegetables» and couscous with sheep's head and couscous with black almonds, each with a distinctive taste, but the most famous is the seven couscous, and comes with a large amount on the fire and inside it cut the meat, onions, spices, salt and oil, All for a period of ten minutes, add the tomatoes and leave a little, then add the water and all kinds of vegetables as desired, and leave everyone until the meat and vegetables are cooked and the water is low and the broth compresses, while the couscous is placed in a large dish and sprinkle with a little water and then oil and put in the «couscas» ( The amount of evaporation) over the amount of water And leave until the steam rises and pour the couscous in the saucer in the hands and then rub the beads and add water and salt and then return again to the amount of evaporation and so on a third time and then become mature and ready to submit ». For couscous, some Moroccan prefer some couscous at home, and housewives, especially in villages and countryside, continue to prepare couscous at home, because their taste is distinguished from couscous, which is sold in the market. Then add the flour and rub the grains with the palm of the hand, add the flour of the semolina again and sprinkle with salt water, and then add the wheat flour, then add the wheat flour, and add the wheat flour. We move the mixture and let it turn into In addition, add a little oil and leave it, steamed for half an hour. The couscous flour can be prepared in this way in large quantities for weeks and stored in a dry place. The method of serving couscous is very important because this large quantity of couscous, gravy and vegetables requires the chef to take care to provide this huge dish in an appetizing manner and draws attention and highlights all its components of vegetables and in a short time so as not to lose the dish and therefore lose its taste. The majority of Moroccans prefer to serve couscous in large pottery vessels called «the bowl» to keep the couscous warm as long as possible, and after the couscous in this large round dish is poured bitter and placed on top of the pieces of meat in the middle and decorated with vegetables to take the form of pyramid vegetables and meat and then couscous Ready to apply.!