Editing Couscous (section)

== Preparation ==
[[File:Tunisian brown couscous with vegetables.JPG|thumb|Brown couscous with vegetables in Tunisia.]]
Couscous is traditionally made from semolina, the hardest part of the grain of durum wheat (the hardest of all forms of wheat), which resists the grinding of the millstone. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished, granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny couscous granules. In the traditional method of preparing couscous, groups of people come together to make large batches over several days, which are then dried in the sun and used for several months. Handmade couscous may need to be rehydrated as it is prepared; this is achieved by a process of moistening and steaming over stew until the couscous reaches the desired light and fluffy consistency.<ref name="asbell">{{Cite book |title=The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains |last=Asbell |first=Robin |date=August 2007|publisher=Chronicle Books |isbn=978-1-4521-0042-5}}</ref>

In some regions, couscous is made from [[Farina (food)|farina]] or coarsely ground [[barley]] or [[pearl millet]].

[[File:Couscoussier.jpg|thumb|A ''kiskas'' (French: ''[[couscoussier]]''), a traditional steamer for couscous.]]
In modern times, couscous production is largely mechanized, and the product is sold worldwide. This couscous can be sauteed before it is cooked in water or another liquid.<ref name="asbell" /> Properly cooked couscous is light and fluffy, not gummy or gritty.

Traditionally, North Africans use a [[food steamer]] (called a ''taseksut'' in the [[Berber language]], a {{lang|ar|كِسْكَاس}} ''kiskas'' in  Arabic or a ''[[couscoussier]]'' in French). The base is a tall metal pot shaped like an oil jar, where the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The steamer's lid has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp [[cheesecloth]].

The couscous that is sold in most [[Western culture|Western]] [[grocery store]]s is usually pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous and then leaving it covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). Packaged sets of quick-preparation couscous and canned vegetables, and generally meat, are routinely sold in European grocery stores and supermarkets. Couscous is widely consumed in France, where it was introduced by [[Maghreb]] immigrants<ref name="auto">{{cite web |last1=Randall |first1=Colin |date=31 March 2006 |title=French abandon traditional cuisine in favour of couscous |url=https://www.telegraph.co.uk/news/worldnews/europe/france/1514459/French-abandon-traditional-cuisine-in-favour-of-couscous.html |access-date=May 19, 2022 |work=[[The Daily Telegraph]]}}</ref> and voted the third most popular dish in a 2011 survey.<ref>{{cite web|url=http://www.tns-sofres.com/points-de-vue/79A4BE8A098F4BBFA11B939A135302CA.aspx|title=Les plats préférés des Français|url-status=dead|archive-url=https://web.archive.org/web/20120408173836/http://www.tns-sofres.com/points-de-vue/79A4BE8A098F4BBFA11B939A135302CA.aspx|archive-date=April 8, 2012|access-date=May 19, 2022}}, enquête réalisée en août 2011 pour le magazine Vie Pratique Gourmand auprès d'un échantillon national de {{formatnum:999}} personnes représentatif de l'ensemble de la population âgée de 18 ans et plus, interrogées en face à face. Méthode des quotas (sexe, âge, profession du chef de ménage PCS) et stratification par région et catégorie d’agglomération.</ref><ref>{{Cite web|url=https://www.connexionfrance.com/article/Archive/Magret-is-the-No1-dish-for-French|title=Magret is the No1 dish for French - Moules-frites and couscous trail duck dish as study looks at what's on people's plates|website=The Connexion - French News in English|date=November 30, 2016|access-date=May 19, 2022}}</ref>