Couscous is a dish traditionally associated with North Africa that consists of steamed granules of durum wheat semolina. Couscous is a staple food in the Moroccan, Algerian, Tunisian, Mauritanian, and Libyan cuisines as well as in France and Sicily, where immigrants from the Maghreb introduced it.
There are some obscurities regarding the exact formation of couscous, also known as cuscus or kuskus, which derives from Berber. The origin of couscous is unclear. Food historian Lucie Bolens believes it originated millennia ago during the reign of Masinissa, the last berber king in Numidia, present-day Algeria. In the city of Tiaret, Algeria, traces of cooking vessels resembling couscoussiers have been found in graves dating back to the 3rd century BC.
Preparing couscous is a ceremonial process involving several different operations. It begins with growing the cereals, then grinding them to form semolina, which is rolled manually and then steamed. Then it is cooked. The knowledge, know-how, and practices about its production include preparation, manufacturing conditions and tools, associated artifacts, and circumstances of consumption.
Nowadays, as in the past, how couscous is prepared to have a certain sum of knowledge and know-how that is passed between people informally by observation and imitation. This is associated with a set of exclusive tools, instruments, and utensils.
The dish is served with a variety of vegetables and meats, depending on the region, season, and occasion. A clay utensil is produced by a potter, while a wooden utensil is manufactured by a cooperative or artisanal factory, often family-owned.
The size of the couscous is around two millimeters, but there is a larger variety (three millimeters) known as Berkoukes, as well as an ultra-fine version (around one millimeter). In Morocco, Algeria, Tunisia, and Libya, this variety is generally served with vegetables such as carrots, potatoes, and turnips cooked in spicy or mild broths, as well as meat (usually chicken, lamb, or mutton).
In recent decades there have been formal forms of transmission outside the family circle or the home. Non-culinary aspects – such as rituals and oral expressions – are also transmitted by the bearers. This dish evokes many symbols, meanings, and social and cultural dimensions connected with solidarity, conviviality, sharing food, and togetherness. Nowadays, couscous production is mostly mechanized, and it is sold in markets around the world.