Couscous is also very popular in France, where it is now considered a traditional dish, and has also become common in Spain, Portugal, Italy, and Greece. It is typically prepared by adding 1. It is prepared with butter, sugar, cinnamon, raisins, and nuts and topped with cream. In Palestine, maftoul is considered as a special type of couscous but made from different ingredients and a different shape. In Egypt, couscous is eaten more as a dessert. In Brazil , the traditional couscous is made from cornmeal. AD stated in his Rihlah Travels , indicating what may be the earliest mention of couscous kuskusu in West Africa from the early s: Maftoul is an Arabic word derived from the root "fa-ta-la", which means to roll or to twist, which is exactly describing the method used to make maftoul by hand rolling bulgur with wheat flour. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew.
Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. Maftoul is an Arabic word derived from the root "fa-ta-la", which means to roll or to twist, which is exactly describing the method used to make maftoul by hand rolling bulgur with wheat flour. Couscous in Tunisia is served on every occasion; it is also served in some regions mostly during Ramadan , sweetened as a dessert called masfouf. Fish couscous is a Tunisian specialty and can also be made with octopus , squid or other seafood in hot, red, spicy sauce. In France, it is generally served with harissa sauce, a style inherited from the Tunisian cuisine. It is prepared with butter, sugar, cinnamon, raisins, and nuts and topped with cream. Couscous is also very popular in France, where it is now considered a traditional dish, and has also become common in Spain, Portugal, Italy, and Greece. In fact, there is an annual Maftoul Festival which involves a competition held in Bir Zeit every year. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was probably made from organic materials that could not survive extended exposure to the elements. Though usually cooked it water, it can also be cooking in another liquid, like apple juice , and served with dried fruit and honey. It is then sprinkled with almonds , cinnamon and sugar. Traditionally, this dessert is served with milk perfumed with orange flower water , or it can be served plain with buttermilk in a bowl as a cold light soup for supper. Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French, Spanish and Italian grocery stores and supermarkets. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In Egypt, couscous is eaten more as a dessert. Etymology[ edit ] The original name may be derived from the Arabic word Kaskasa, meaning "to pound small" or the Berber Seksu, meaning "well rolled", "well formed", or "rounded". Instant couscous[ edit ] The couscous that is sold in most Western supermarkets has been pre-steamed and dried. Indeed, couscous was voted as the third-favourite dish of French people in in a study by TNS Sofres for magazine Vie Pratique Gourmand, and the first in the east of France. The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. In Tunisia, it is made mostly spicy with harissa sauce and served with almost everything, including lamb, fish, seafood, beef and sometimes in southern regions, camel. This couscous can be sauteed before it is cooked in water or another liquid. It is larger than North African couscous, but is similarly steamed and often served on special occasions in a chicken broth with garbanzo beans and tender pieces of chicken taken off the bone. The lid to the steamer has holes around its edge so steam can escape. In modern times, couscous production is largely mechanized, and the product is sold in markets around the world. AD stated in his Rihlah Travels , indicating what may be the earliest mention of couscous kuskusu in West Africa from the early s:
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