“Couscous, present at every social or cultural event, is at once ordinary and special,” their joint presentation argued. It shows that the couscous flame will never go out.”Across the region, couscous — also known as Seksu, Kusksi and Kseksu — is as elementary as rice or noodles are to Asian cuisine, the staple without which no meal is complete. “The ethos of couscous is the expression of community life.”‘Great unifier’Tunisian chef Taieb Bouhadra said his country took pride in its different types of couscous. Algerian chef Rabah Ourrad said about making his couscous dishes: “I didn’t learn this in a cooking school. “I say this with all due respect to other countries,” he told AFP, “but Moroccan couscous is the best.”

Source: The North Africa Journal December 21, 2020 14:02 UTC