Yes, there's room for confusion, but the truth is that couscous is a mixture of cereals such as millet, semolina, and durum wheat, which are soaked in water and later steamed. Where does it come from? We'll tell you right away.
What country does couscous originate from?
It is not known exactly from which region couscous originates, but it is believed that the inhabitants of the African continent were the first to include it in their diet due to the type of cereals it comprises.
The earliest record of it comes from a Spanish region called Andalusia, and it was a recipe written during the reign of Nasrid Granada.
It is possible that during multiple invasions and conquest journeys, the Spanish obtained couscous and, as with other goods, took it back to their homeland.
Since then, it has been incorporated into Spanish cuisine, mixing it with the meats and vegetables available to them.
Couscous in other regions of the world
In Arabic, couscous is known as “t’aam”, and it is the national dish of Algeria, Morocco, and Tunisia. It is usually served as a second course and eaten directly with the fingers, forming small balls the size of a bite.
Ingredients vary slightly by region. For example, in Algeria, it is served with chickpeas, zucchinis, potatoes, eggplants, fennel, and peas. For special occasions, it is served with meat.
The population of Tunisia often accompanies couscous with chickpeas and rabbit or mutton meat, along with some vegetables.
Currently, it is a common dish in Spain and Sicily, where it is also prepared with seasonal vegetables and served as a main course. In recent years, it has gained significant importance due to its nutritional properties.
