Cous cous is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming.
The original name is derived from the Berber seksu or kesksu, meaning “well rolled”, “well formed”, or “rounded”.
Numerous different names and pronunciations for couscous exist around the world. Couscous is /ˈkʊskʊs/ or /ˈkuːskuːs/ in the United Kingdom and only the latter in the United States. It is in Arabic, pronounced kuskusi, while it is also known as “Seksu” or “Kesksu” in Morocco; Ṭa`ām (literally meaning “food”) in Algeria, Kuseksi-in Tunisia, Libya, Kuskusi in Egypt, and Keskes in Tuareg.
It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya, as well as the Middle East.
One of the earliest references to couscous in France is in Brittany, in a letter dated January 12, 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 voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for the magazine “Vie Pratique Gourmand”, and the first in east of France.
Now, there are not many opportunities to have a well cooked, Morocco style Gourmet Cous Cous here in Merida.
So, if you want to taste one of the best Cous Cous in all of Mexico, you have to go to 1900 Restaurant at Hacienda San José Chakán this Sunday December 14th at 1:00 pm, and be a part of the select group of people that will enjoy this specially prepared Northafrican dish.
Visit http://sanjosechakan.com/ for details.
See you there!
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