Couscous

Living reference work entry
DOI: https://doi.org/10.1007/978-94-007-3934-5_10190-1
Couscous is a semi-prepared foodstuff produced since ancient times. Couscous is known by different names in different countries. It is known as kuskus in Turkey, couscous in Morocco, maftoul in Jordan, moghrabieh in Lebanon, seksu in Berber, kusksi in Libya, keskesu in Tuareg, kouskousaki in Greece, and attiéké in West African (Anonymous, 2013a). In Turkey, wooden bowls (average 60 × 120 cm in sizes) are used for producing homemade couscous. When using 1 kg of coarse bulgur for couscous, 25 eggs (the amount of egg is variable), 3 kg of boiled and cooled milk, 35 g of salt, and 10 kg of wheat flour are the ideal amounts. First, a homogenous mixture is prepared with the eggs, milk, and salt. Four egg whites are not added to the mixture. Bulgur is rubbed with the four egg whites in the bowl (Fig. 1). Bulgur gets wet and swells. A handful of flour is sprinkled on the bulgur. Then, it is mixed right-left by hand and placed at the bottom of the bowl for 15–20 s (Fig. 2). Afterward, an average...

Keywords

Ideal Size Triticum Durum Hard Wheat Natural Scent Package Direction 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access

References

  1. Anonymous. (2012). Moroccan couscous traditions & recipes. Available on the internet:http://travelexploration.com/subpage.cfm/Couscous. Accessed March 6, 2012.
  2. Anonymous. (2013a). Couscous. Available on the internet:http://www.clovegarden.com/ingred/pa_cousz.html. Accessed December 12, 2013.
  3. Anonymous. (2013b). Hand hammered solid copper couscous pots. Available on the internet:http://www.couscoussier.com/giftware.html Accessed December 12, 2013.
  4. Anonymous. (2013c). Couscous-Moroccan. Available on the internet:www.clovegarden.com/…/mmp_couscous1.html. Accessed December 12, 2013.
  5. Anonymous. (2013d). History of couscous. Available on the internet:http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/3/id/34/. Accessed December 12, 2013.
  6. Anonymous. (2013e). Couscous. Available on the internet:http://en.wikipedia.org/wiki/Couscous. Accessed December 12, 2013.
  7. Benatallah, L., Agli, A., & Zidoune, M. N. (2008). Gluten-free couscous preparation: Traditional procedure description and technological feasibility for three rice-leguminous supplemented formulae.Journal of Food Agriculture and Environment, 6(2), 105–112.Google Scholar
  8. Clifford, A. (2004). Food: Couscous. Available on the internet:http://www.encyclopedia.com/doc/1G23424600977.html. Encyclopedia of the Modern Middle East and North Africa. Accessed March 6, 2012.
  9. Coskun, F. (2013). Production of couscous using the traditional method in Turkey and couscous in the World.African Journal of Agricultural Research, 8(22), 2609–2615.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  1. 1.Namik Kemal University, Faculty of Agriculture, Food Engineering DepartmentTekirdagTurkey