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Couscous: Out of Africa
According to North African folklore, couscous has magical origins - and the rest of the world has since fallen under the spell of this fluffy, featherlight grain
Couscous is a curious food. It could almost be called 'shy', as it has a light and mild taste and is best as an accompaniment to stronger flavours.
It originates from North Africa, where it's a staple of daily life, and is also found in the Middle East and beyond. Traditionally, the Algerians believed that couscous was the product of the Jinn, the mischievous spirits better known as 'genies'; visit North Africa today, however, and you're more likely to see the grains being made by hand, usually by large groups of women.
Couscous is made from semolina. The process involves sprinkling water on to the flour, rubbing or rolling it by hand into tiny balls, and then drying. Despite being treated as a grain, it's made from durum wheat and is, strictly speaking, more closely related to pasta.
Versatile grainSince it comes in dried form, couscous is endlessly practical - whether in the deserts of North Africa or the kitchen store-cupboards of North Acton. It's also free of fat and cholesterol, so makes a filling yet healthy basis for many African- and Mediterranean-influenced salads and meat dishes.
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