Home Gastronomy Moroccan couscous: social element

Moroccan couscous: social element

El moroccan couscous it is already a monumental recipe. Its social and cultural background has not gone unnoticed by the United Nations. Below we explain why while we talk about a meal with a lot of tradition from the place of origin of the Argan oil. Know the versatility and the opportunities offered by this well-known dish already in countries like ours.

A border plate

Morocco, Algeria, Mauritania y Tunisia they finally agree. They have not signed any treaty on Western Sahara or gas exploitation ... but they have agreed on something culinary. Thus, the UNESCO has decided to include the moroccan couscous on your list Intangible Heritage of Humanity 2020. He has done it at the proposal of the four countries and from now on he will recognize the valuable cultural component of this delicious dish. Let's look at the story behind it.

 
 
 
 
 
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Couscous or cous cous is typical of Amazigh (the berbers). They were traditionally tribes of nomads indigenous to North Africa before the arrival of the Arabs. When the latter arrived, they incorporated it into their diet. In fact, today this food is spread throughout the territory of the Berbers. This is called Magreb (West) and many people mark their end in the Libyan border with Egypt. There it begins mashreq (Middle East). To distinguish them there are quite a few Arabs who refer to the fact that this dish is not eaten in the country of the pharaohs.

What is Moroccan couscous?

Consists in wheat semolina Lasted. It is ground until obtaining a flour that is kneaded with water. From this comes a granulated product that is allowed to dry. The result is small grains similar to the pasta. The ways of using it vary a lot since it covers a wide geographical area. Besides, the emigration has led to its expansion in European countries such as France.

In the Gallic country it is one of the most consumed foods. On the other hand, in Spain it is known although not at the level of our French neighbors. The native Moroccan community has supposed that this product appears on the shelves of supermarkets. Generally the moroccan couscous It is served accompanied by meat y vegetables. It is also usual to add chickpeas. In this way, those who prepare it get a complete meal. In fact, the mixture of cereals and legumes facilitates the absorption of proteins of the latter. 

plate of couscous with chickpeas
Plate of couscous with chickpeas

You can find it in the market in its versions fine, medium y thick, since it exists for all tastes. All kinds of meats are used to prepare it: from chicken to camel going through the kid. In Tunisia you can eat it with fish, as in the Moroccan city of Safi. If you want it to bite, head east.

On the other hand, if what you are looking for is the sweet you must try the tfaya Moroccan. It contains sugar, caramelised onion and raisins as well as honey and cinnamon. Curiously, in these countries there is an entrenched conflict similar to that of the tortilla with or without onion. The question is: Couscous with or without potato?

How do you eat it?

In the Maghreb this is a dish that I don't know how to eat alone. It cooks for share y socialize. Even the preparation of the moroccan couscous it is a social rite. In addition, it is usually associated with Friday. This is the day in which the faithful of Islam after the prayer sit down to eat the plate together. It is also consumed by the inhabitants of these countries when they celebrate weddings, births o funeral.

Tasting this food is a ritual. There are unwritten rules such as that the source must be placed in the middle of the diners. The couscous must overflow of it without leaving gaps, which would be a sign of meanness. One should always eat the part of the plate more next without invading other people's space. In rural areas you can even see people sitting while eating couscous with the hand. They form compact balls that are brought to the mouth. 

Moroccan couscous with meat, vegetables and chickpeas
Moroccan couscous with meat, vegetables and chickpeas

It is usually accompanied with the or with water. It is also very typical to drink while a dairy called live. We talk about sour milk from the kefir family, so it is fermented. Its main virtue is that it helps do digestion. You can drink it as you want at home, even drinking beer. We hope that after reading this article you understand the cultural implications of the new member of the intangible heritage. 

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