Couscous

Couscous is a North African dish of steamed semolina granules, traditionally served with a stew of meat and vegetables. Its origins trace back to the Berber people of the Maghreb, with historical references dating to the 13th century. The dish spread across the Mediterranean, becoming a staple in countries like Morocco, Algeria, Tunisia, and Libya, each developing distinct variations.

Key ingredients include fine semolina wheat, which is moistened and rolled into tiny granules, then steamed over a flavorful broth. The accompanying stew typically features lamb, chicken, or beef, along with root vegetables like carrots, turnips, and zucchini, seasoned with a blend of spices such as cumin, coriander, and saffron. A great version is distinguished by light, fluffy, and separate grains of couscous, achieved through careful steaming and multiple rounds of fluffing. The stew should be deeply savory, with tender meat and vegetables that have absorbed the aromatic broth.

Regional variations are notable. Moroccan couscous is often sweetened with raisins or cinnamon and served with a seven-vegetable stew. Algerian couscous frequently includes tomatoes and chickpeas, while Tunisian versions are spicier, incorporating harissa and often featuring fish. In Marseille, France, the dish has been embraced as a local favorite. At Chez Le Tunisien, praised by Mark Wiens, the couscous is prepared in the Tunisian style, with a generous dollop of harissa and a rich, spicy broth, reflecting the city's strong North African culinary influence.