One of the first written references is from an anonymous 13th-century Moroccan/Andalusian cookbook, "The cookbook of the Maghreb and Al-Andalus", with a recipe for couscous that was 'known all over the world'. Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but generally that couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle East, couscous is known, but in Morocco, Algeria, Tunisia and Western Libya couscous is a staple. Couscous was taken from Syria to Turkey in 16th century and is eaten in most of southern provinces.

Couscous is a staple of Sicilian cuisine. In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu; in Tuscany.

One of the earliest references to couscous in Western Europe is in Brittany, in a letter dated 12 January 1699. But it made an earlier appearance in Provence, where the traveler Jean Jacques Bouchard wrote of eating it in Toulon in 1630. Couscous was originally made from millet. Historians have different opinions as to when wheat began to replace the use of millet. The conversion seems to have occurred sometime in the 20th century, although many regions continue to use the traditional millet. Couscous seems to have a North African origin. Archaeological evidence dating back to the 9th century, consisting of kitchen utensils needed to prepare this dish, has been found in this part of the world.

In some regions couscous is made from coarsely ground barley or pearl millet. In Brazil, the traditional couscous is made from cornmeal.

Moroccan Apricot & Olive Chicken

This quick-to-make chicken dish is lightly spiced and served atop couscous.

 

Directions

Place chicken on a cutting board and cover with plastic wrap. Use a meat mallet (or rolling pin) to flatten slightly.

Heat 1 tsp (5 mL) olive oil in a frying pan on medium-high heat. Cook chicken 2 minutes per side; put on a plate.

Heat another 1 tsp oil in pan on medium. Sauté onion (and garlic if desired) and spices until softened, 2 minutes. Stir in broth, apricots and olives. Simmer, uncovered, 5 minutes. Return chicken to pan and cook, turning occasionally, 5 minutes.

Meanwhile, add couscous to 1 1/4 cups (310 mL) boiling water. Let stand 5 minutes, fluff with fork and stir in almonds. Transfer to platter; top with chicken and coriander.

Serves 4

 

Almond-Currant Couscous

Crunchy toasted almonds add flavour and nutrition to this simple couscous dish with currants.

Ingredients

2 tablespoons (30 mL) olive oil
1 1/2 (375 mL) cups instant couscous
1/4 cup (60 mL) whole natural almonds, toasted and chopped
2 cups (500 mL) boiling water
1/2 cup (125 mL) dried currants
1/4 cup (60 mL) sliced green onions
1/2 teaspoon (2 mL) cinnamon
1/2 teaspoon (2 mL) salt

Directions

Heat oil in medium saucepan over medium heat. Add couscous and almonds; cook and stir 4 to 5 minutes until grains are fragrant and heated through. Turn off heat.

In bowl, mix boiling water, currants, onions, cinnamon and salt; pour over couscous. Cover saucepan with tight-fitting lid; set aside 20 minutes. Fluff almond-currant couscous with fork and divide among four plates.

Serving suggestions:
• As a side dish with a spring vegetable ragout or grilled vegetable and tofu skewers
• Slice sautéed or grilled boned and skinned chicken breasts and fan over couscous

Note: To toast almonds, spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Makes 4 servings.