Couscous Festival of all tastes

  

   


 Couscous is a Berber dish born in the Maghreb, it is found in Morocco, Algeria and Tunisia and in each of these countries there are different ways to prepare and garnish salted or sweetened depending on the region. , each preparing it in its own way according to family recipes and the choice of ingredients.

   This Moroccan specialty is a national dish appreciated by everyone, it is often prepared on Friday for the prayers of this day and shared between neighbors. It is also performed during both happy and tragic events.

   Steamed semolina which is used as an accompaniment to a broth containing various vegetables grown in the Mediterranean basin, spices and meat, mainly lamb or mutton.

As for the second meaning of the term couscous, the seed is a mixture of wheat semolina and flour sprinkled with cold salt water, then pressed and rolled. Nevertheless, the base of the couscous remains this seed obtained from the semolina.

   Over time, couscous has become a worldwide dish, it is classified as the second favorite dish of French. if couscous is also appreciated in the world, it is also because of its health benefits. It is in every way a very balanced dish. Semolina, first of all, is a cereal rich in B vitamins, magnesium and phosphorus. It is thus a significant source of energy. Then it is made up of the recommended daily ration of fresh vegetables. Finally, chickpeas or meat provides the source of protein needed by our body.
If you spend a stay in Morocco I strongly recommend you to enjoy this delicious dish.