• Breaking News

    jeudi 2 août 2018


    Couscous is a North African staple that has earned its status due to its convenience and versatility.


    It is cheap, easily stored and non-perishable. It is nutritional and highly adaptable depending upon how it is prepared. These tiny balls of steamed semolina are named after the Berber word Keskes. Some historians believe that the Berber people have been making couscous for thousands of years. It is traditionally cooked in a steamer placed above a large metal pot, in which an accompanying stew is prepared.

    This allows the steam from the stew to rise up and flavor the couscous as it softens. In Morocco (and many other North African countries including Algeria and Tunisia), couscous is served as a main meal alongside a meat and/ or vegetable stew. It can also be served as a dessert known as seffa. In this instance, the couscous is flavored with almonds, sugar, and cinnamon and often served with a special milk infused with orange flower essence. Both varieties of the dish are delicious.

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