April 29, 2025
Tunisian couscous is a traditional and a staple dish from Tunisia. It is delicious when following a good recipe but first do you know what is couscous and its origin?
What is couscous?
Couscous is a type of small, granular pasta that is made from semolina flour, which is a type of wheat. Couscous is cooked by steaming or boiling, and it can be served hot or cold. It has a slightly nutty flavor and a fluffy texture, and it can be used as a base for a variety of dishes, such as salads, stews, or as a side dish to accompany meats and vegetables. Couscous is also popular in other parts of the world, such as the Middle East and Europe, and has become a popular ingredient in many different types of cuisines.
Where is couscous from?
Couscous is believed to have originated in the region that is now modern-day Algeria, Tunisia, and Morocco. Although the exact origins of couscous are not completely clear, it is known that this flavorful ingredient has been enjoyed for centuries. Some Arabic cookbooks from the 13th and 14th centuries feature couscous recipes, but there are earlier sources that allude to the use of this versatile ingredient as well.
The Maghreb region, which encompasses countries such as Tunisia, Algeria, Morocco, Libya, Egypt, and much of the Middle East, is where most couscous is made from durum wheat - the same grain used to make semolina flour. The Berbers, an indigenous ethnic group from Northwest Africa, are credited with the invention of couscous in the 11th or 12th century Maghrib.
