Couscous

[Yazou]

Where did couscous originate? Algeria, Morroco, or else where in north Africa.

[nedjma95]

Hello Yazou , saha ramdanek

I always learned that Coucous was created by the nomades , as you probably know , most of pepeole were traveling long ways so they had to find ways to make food that they could conserve , and keep a longtime to nourish them selfs and their families .
So coucous is the one pasta that wasen't very hard to make , dry and conserve , Like dry meats (Kadid ) and karmoss and few other items .

The name of couscous had a funny start , so women when they fed their chickens , they called them cous cous cous cous , so they came and ate , so the grain of couscous was so small that they give it the name couscous .

[Nectar77]

Where did couscous originate? Algeria, Morroco, or else where in north Africa.

Hi Yazou, I always debated this with people, who usually think Couscous comes from France, mainly because of the name and also because they eat it there for the first time! I'd just like to point out that some people also think it's cultivated from the earth/ground much like rice!! (to some degree it is of course).

so, here goes what I found on it: (that's ALL)
Couscous (Berber Seksu - Arabic: كسكس‎) is a food of the Maghreb of berber origin. The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia, and Libya it is simply known as ta`aam طعام, "food".

I believe it's a dish of Berber origins....they make it best!!

[HOUDA-K]

I believe it's a dish of Berber origins....they make it best!!

Can't disagree with that.

[pandora]

I believe it's a dish of Berber origins....they make it best!!

One good way of making couscous which is typically kabyle is couscous with broad beans or parsnips with loads of olive oil. I had this in Larbaaa nathirathen, a mountainous town in la kabylie, our school had a sister school there and we traveled to celebrate the sisterhood, we had to speak fousha Arabic to the pupils there, how funny!

[Nectar77]

One good way of making couscous which is typically kabyle is couscous with broad beans or parsnips with loads of olive oil. I had this in Larbaaa nathirathen, a mountainous town in la kabylie, our school had a sister school there and we traveled to celebrate the sisterhood, we had to speak fousha Arabic to the pupils there, how funny!

Pandora, that sounds nice! isn't a bit like mesfouf!

[Yazou]

Thank you folks, I knee I could count on you. I was asked the question by an American friend and I had no clue, now I know.