Couscous: Did this Afro-Arab delicacy save the life of King Solomon?
If you are a foodie and are drawn towards healthy delicacies, then you are probably aware of couscous. In case you haven’t heard of it, it’s a Maghrebi speciality made of small, steamed granules of semolina (coarse grains of durum quality wheat) that is often served with a spiced stew of meat and veggies on top. Wondering where Maghrebi is? Well, it’s the north-western part of Africa, along the shores of the Mediterranean Sea and includes the countries of Algeria, Tunisia, Morocco, Libya and Mauritania. Today, couscous is also considered a part of Arab as well as European cuisines. Interestingly, in 2020, it was added to the list of UNESCO’s Intangible Cultural Heritage.
Couscous and the legend of King Solomon
Legends have it that ancient Israeli ruler King Solomon fell madly in love with Queen of Sheba who had visited his court. It is said that his love for the queen took away the king’s appetite completely. It not only compromised his health and well-being but also his ability to govern. In order to regain the king’s health and bring him back to normal life, King Solomon’s cook invented couscous that brought back his appetite, in turn saving his life and the kingdom too!
Where did couscous originate from, actually?
There is no historical evidence of the origin of couscous. However, there are certain theories surrounding its inception. For starters, many food historians believe that the dish was born during 3rd century BC in the ancient kingdom of Numidia in present-day Algeria under the rule of their king Masinissa. Others believe that couscous can be traced back to 11th to 13th century Algeria and Morocco as it was the staple food of the indigenous Berbers tribe. They liked it for both it’s easy-to-carry and quick-to-cook aspects. In fact, evidence of couscous cooking utensils can be found in the graves of people from this tribe.
Other sources also cite that couscous originated among 13th century Arabs and were passed on by Berbers when they travelled across Iberian Peninsula into modern day UAE through the trade routes. Later on, this delicacy crossed geographical boundaries and arrived in the 16th century France in the hands of French colonisers and Pied-Noirs (a person of European origin who lived in Algeria during French rule and returned after Algeria became independent).
Decoding the name ‘couscous’
Couscous may have been born in Africa, but its name can be traced back to Arabic roots. It may have been derived from ‘kuskus’ or ‘kaskasa’ meaning ‘to pound’ or ‘well-rolled’ or ‘well-formed’. It could have also been coined out of the French layered pot, known as ‘Couscoussierre.’
Fact folio
- In Tunisia, couscous is served as a dessert and is called ‘masfuf’ and comprises of raisins, grapes and pomegranate seeds. In contrast, couscous in Libya is also meant as a dessert and is called ‘maghrood’ and consists of dates, honey, and sesame.
- Couscous is an indigenous part of North African cuisine and is believed to bring luck, blessings and abundance. As a result, it is often prepared during auspicious occasions, such as a housewarming party.
- Harissa, a spice mix containing chilis, garlic and salt is mainly used as a condiment with couscous.
- A film with couscous at the heart of it called La Graine et le Mulet that literally translates to ‘Couscous’ was made in 2007 by Tunisian filmmaker Abdellatif Kechiche and won several accolades, including Silver Lion award at Venice International Film Festival.