Knowra Couscous Couscous Couscous consists of small granules traditionally made by rolling moistened semolina and steaming them. It is a staple food across North Africa and parts of the Mediterranean and West Asia.
Semolina : A coarse flour made from durum wheat, commonly used for pasta and couscous. Durum semolina is the traditional base from which couscous granules are formed.
Pearling : A milling process that removes outer layers from grains by abrasion. Semolina grains are rolled and worked into small spheres during traditional couscous making.
Maghreb : The North African region encompassing Morocco, Algeria, Tunisia, and neighboring areas. The Maghreb is the historical heartland of couscous and its culinary traditions.
Couscous with seven vegetables : A North African couscous dish served with a variety of vegetables and broth. This celebrated preparation shows couscous as the base of a substantial shared meal.
Israeli couscous : A toasted pasta made from larger, round wheat pellets, also called ptitim. Despite its name, it is pasta with larger beads, not the traditional steamed semolina granules.
Durum wheat : A hard wheat species widely milled into semolina and used in pasta-making. Its high-protein kernels provide the semolina traditionally used for couscous.
Hydration : The absorption or addition of water by a material or food. Water lets semolina particles bind into granules before they are dried or steamed.
Berbers : The Indigenous peoples of North Africa, also known as Amazigh. Amazigh communities are closely associated with couscous’s early history and enduring use.
Tfaya : A Moroccan garnish of slowly cooked onions and raisins, often sweetened and spiced. Tfaya can top couscous, adding a sweet contrast to savory meat and broth.
Pearl barley : Barley grain polished to remove its outer bran layers. Its rounded appearance can resemble couscous, but it is a whole grain rather than formed semolina.
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