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With love from The African Gourmet

Wednesday, December 2, 2009

Couscous is Not Rice

Couscous is Not Rice

Couscous is Not Rice


Couscous is Not Rice


To the Amazigh or Berber people spices are very important to every couscous dish.



To the Amazigh or Berber people spices are very important to every couscous dish. If there is no spice then it is not a Berber dish. Couscous is often mistakenly called rice but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat.



Spices are the most important ingredient in Berber cooking; the most commonly used spices are cinnamon, and cardamom. The chief food is couscous made of millet-flour kneaded with milk. The flour is ground between two stones placed one on the top of the other, the upper one having one or two handles by which it can be moved round. Couscous and Tagines are the principal dishes for every day, special feasts and celebrations.


Semolina flour is ground from durum wheat and is usually used to make pasta. Couscous, often mistakenly called rice, but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat. Durum wheat is very hard wheat with high protein content. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products.


Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue. One cup of cooked couscous has about 176 calories compared to 221 calories in one cup of cooked elbow pasta, and 360 calories in one cup of cooked brown rice. 

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