What is Moroccan couscous?

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Moroccan couscous consists of a specially created fine -grained half -tie half, which was steamed before serving in a hill with vegetables and meat above. Semolina grains used in Moroccan couscous are smaller than couscous grains from other regions. The bowl is traditionally cooked at a special type of steam pot called Couscousier, with couscous at the top and other ingredients at the bottom. This diversity of couscous has been made for hundreds of years, during this time the basic recipe has not changed. This meal remains an important part of Moroccan cuisine. Cooked in water or steamed. The exact origin of couscous is unclear, but most of the references point to western or North African origin. As the popularity of couscule spread all over the world, different types and sizes have appeared. Israeli, roast food similar to pasta, differs from most other couscous.

The most authentic way of cooking Moroccan couscous is the use of a special pot called Couscousies. This two -stage pot holds liquidUTINA in the lower level and couscous at the top. Moroccan diversity of couscous is steamed above the broth, which is a deviation from how other types of couscous are made by adding water directly to the grains.

Another traditional cooking technique used in the production of Moroccan couscous is to insert meat and vegetables for a bowl into the bottom of the couscssiier. They are steamed and then cook with water or supply. The couscous is placed in the upper half of the pan and steamed while the rest of the food cooks under it. This gives a very rich taste to the grains.

The key element of the region's kitchen and the key element of Moroccan couscous is the mixture of spices that are added to food. Morocco was traditionally a center for trade in a lot of spices from around the world that could be used in cooking. These spices would often be combined into mixtures that were as individual as the people who created them. Cumin, peppers and turmeric are the basic spices for MoroccanBite, but could also be added spices such as anise or coriander.

Potvar of a bowl can be almost anything. Some recipes require mutton and others require chicken or pork. Couscous has a delicate taste and takes the character of the meat over which it is steamed. Moroccan couscous may not have a meat component and can only be made with vegetables steamed under grains.