Couscous Recipe

Couscous is a traditional North African dish. It is the national dish of the North African countries of the Maghreb which include Algiers, Morocco, and Tunisia. It is low in calories and high in fiber and proteins.

You can have couscous as a side dish, a snack, or an entire meal. Its popularity spread through neighboring countries and it is now recognized as a popular dish all over the world.

There are lots of variations to the way this dish could be served. While some like it as is, it is often served with lamb chops or chicken pieces in North Africa.

The first reference to this dish is made in a 13^thcentury Hispano-Muslin cookbook. This old and well-loved staple of North Africa quickly found its way to the rest of the world.

The good part of it is that the preparation continues to safeguard its traditional essence and mostly uses the same classic ingredients of old times.

If you were to buy couscous from a store, you are most likely to pick a Moroccan preparation which has very tiny grains and can be cooked very quickly. This is the one that we will be using for our recipe today as well.

The two other types of Couscous are Israeli and Lebanese. Israeli couscous, also known as pearl couscous is bigger than the tiny Moroccan couscous.

It takes longer to cook and is usually the size of small pearls. Lebanese couscous is the biggest in size, almost the same as chickpeas. It calls for very slow cooking.

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