moroccan couscous

 What is Couscous

Couscous, the national dish in Morocco and the Maghreb countries, is becoming a universally recognized and appreciated dish.Historians are divided on the exact origin of couscous, some of them say that, like pasta, it is native to China, other East Africa, but the most common theory and the most plausible is that the appearance of couscous in North Africa, where archaeological excavations have revealed the presence of utensils dating from the ninth century that strongly resemble the main tool for cooking couscous is couscous.The expansion of couscous was carried out through the Arab-Muslim conquests from the eleventh, the commercial development that gripped the region, this expansion was accelerated by the development of the wheat crop in this region.Thus the couscous was introduced and spread in sub-Saharan Africa, Andalusia and the Mediterranean in general, Francois Rabelais, French writer of the sixteenth century claimed to have tasted in a Provence "Coscoton the Moorish." South America became acquainted with couscous through a Portuguese colony from Morocco.The expansion continued couscous and experienced a significant surge during the twentieth century as successive waves of immigration from North Africa to many European countries, particularly in France and this dish has become over the very popular years to the point that various surveys have shown that the couscous ranks second among the favorite French dishes!

What a long way for this dish, which characterizes so much of North African cuisine and Moroccan cuisine in particular. Couscous remains today one of the few dishes that keep some degree of mystery and intrigue by its rich history, magic taste.