Couscous - Revision history

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2024-10-22T12:52:00Z

Task 20: replace {lang-??} templates with {langx|??} ‹See Tfd› (Replaced 1);

← Previous revision		Revision as of 12:52, 22 October 2024
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	'''Couscous''' ({{~~Lang-~~ar\|كُسْكُس\|kuskus}}) is a traditional North African dish<ref>{{cite web\|title=Couscous\|url=https://www.britannica.com/topic/couscous\|website=[[Encyclopedia Britannica]]\|access-date=May 19, 2022}}</ref><ref>{{cite journal\|title=Couscous: Ethnic making and consumption patterns in the Northeast of Algeria\|last1=Chemache\|first1=Loucif\|last2=Kehal\|first2=Farida\|last3=Namoune\|first3=Hacène\|last4=Chaalal\|first4=Makhlouf\|last5=Gagaoua\|first5=Mohammed\|date=September 2018\|journal=Journal of Ethnic Foods\|language=en\|volume=5\|issue=3\|pages=211–219\|doi=10.1016/j.jef.2018.08.002\|s2cid=133982691\|issn=2352-6181\|doi-access=free}}</ref> of small{{efn\|Usually about 2 millimetres (0.079 in) in diameter, though a finer (1 mm) and larger varieties (3 mm or more) also exist in North Africa.}} [[steaming\|steamed]] granules of rolled [[semolina]]<ref name="notpasta">{{cite web \|url=https://www.nytimes.com/2009/02/24/health/23recipehealth.html \|title=Couscous: Just Don't Call It Pasta \|last=Shulman \|first=Martha Rose \|website=The New York Times \|date=23 February 2009\|access-date=May 19, 2022}}</ref> that is often served with a [[stew]] spooned on top. [[Pearl millet]], [[sorghum]], [[bulgur]], and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.<ref>{{cite journal\|url=https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf\|title=Pearl Millet—New Developments in an Ancient Food Grain \|url-status=\|last1=Taylor \|first1=J.R.N. \|last2=Barrion \|first2=S.C. \|last3=Rooney \|first3=L.W. \|journal=Cereal Foods World \|publisher=Cereal and Grains Association\|year=2010 \|volume=55 \|issue=1 \|pages=16–19 \|doi=10.1094/CFW-55-1-0016 \|access-date=May 19, 2022}}{{dead link\|date=September 2023}}</ref><ref name="milletCC">{{cite journal \|url=https://www.aaccnet.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf \|title=Pearl Millet—New Developments in an Ancient Food Grain \|url-status=dead\|last1=Taylor \|first1=J.R.N. \|last2=Barrion \|first2=S.C. \|last3=Rooney \|first3=L.W. \|journal=Cereal Foods World \|year=2010 \|volume=55 \|issue=1 \|pages=16–19 \|doi=10.1094/CFW-55-1-0016 \|archive-url=https://web.archive.org/web/20190822040357/https://www.aaccnet.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf \|archive-date=22 August 2019\|access-date=May 19, 2022}}</ref>{{rp\|18}}<ref name="codex">{{cite web \|title=The Codex Alimentarius (Codex Standard) (1995) \|url=https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B202-1995%252FCXS_202e.pdf \|publisher=Food and Agriculture Organization of the United Nations \|access-date=May 19, 2022}}</ref>		'''Couscous''' ({{Langx\|ar\|كُسْكُس\|kuskus}}) is a traditional North African dish<ref>{{cite web\|title=Couscous\|url=https://www.britannica.com/topic/couscous\|website=[[Encyclopedia Britannica]]\|access-date=May 19, 2022}}</ref><ref>{{cite journal\|title=Couscous: Ethnic making and consumption patterns in the Northeast of Algeria\|last1=Chemache\|first1=Loucif\|last2=Kehal\|first2=Farida\|last3=Namoune\|first3=Hacène\|last4=Chaalal\|first4=Makhlouf\|last5=Gagaoua\|first5=Mohammed\|date=September 2018\|journal=Journal of Ethnic Foods\|language=en\|volume=5\|issue=3\|pages=211–219\|doi=10.1016/j.jef.2018.08.002\|s2cid=133982691\|issn=2352-6181\|doi-access=free}}</ref> of small{{efn\|Usually about 2 millimetres (0.079 in) in diameter, though a finer (1 mm) and larger varieties (3 mm or more) also exist in North Africa.}} [[steaming\|steamed]] granules of rolled [[semolina]]<ref name="notpasta">{{cite web \|url=https://www.nytimes.com/2009/02/24/health/23recipehealth.html \|title=Couscous: Just Don't Call It Pasta \|last=Shulman \|first=Martha Rose \|website=The New York Times \|date=23 February 2009\|access-date=May 19, 2022}}</ref> that is often served with a [[stew]] spooned on top. [[Pearl millet]], [[sorghum]], [[bulgur]], and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.<ref>{{cite journal\|url=https://www.cerealsgrains.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf\|title=Pearl Millet—New Developments in an Ancient Food Grain \|url-status=\|last1=Taylor \|first1=J.R.N. \|last2=Barrion \|first2=S.C. \|last3=Rooney \|first3=L.W. \|journal=Cereal Foods World \|publisher=Cereal and Grains Association\|year=2010 \|volume=55 \|issue=1 \|pages=16–19 \|doi=10.1094/CFW-55-1-0016 \|access-date=May 19, 2022}}{{dead link\|date=September 2023}}</ref><ref name="milletCC">{{cite journal \|url=https://www.aaccnet.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf \|title=Pearl Millet—New Developments in an Ancient Food Grain \|url-status=dead\|last1=Taylor \|first1=J.R.N. \|last2=Barrion \|first2=S.C. \|last3=Rooney \|first3=L.W. \|journal=Cereal Foods World \|year=2010 \|volume=55 \|issue=1 \|pages=16–19 \|doi=10.1094/CFW-55-1-0016 \|archive-url=https://web.archive.org/web/20190822040357/https://www.aaccnet.org/publications/plexus/cfw/pastissues/2010/Documents/CFW-55-1-0016.pdf \|archive-date=22 August 2019\|access-date=May 19, 2022}}</ref>{{rp\|18}}<ref name="codex">{{cite web \|title=The Codex Alimentarius (Codex Standard) (1995) \|url=https://www.fao.org/fao-who-codexalimentarius/sh-proxy/es/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B202-1995%252FCXS_202e.pdf \|publisher=Food and Agriculture Organization of the United Nations \|access-date=May 19, 2022}}</ref>

	Couscous is a [[staple food]] throughout the [[Maghrebi cuisine]]s of [[Algeria]], [[Tunisia]], [[Mauritania]], [[Morocco]], and [[Libya]].<ref name="Naylor2015">{{cite book \|last=Naylor \|first=Phillip C. \|title=Historical Dictionary of Algeria\|url=https://books.google.com/books?id=ftFbCQAAQBAJ&pg=PA195 \|date=May 2015 \|publisher=Rowman & Littlefield \|isbn=978-0-8108-7919-5 \|page=195}}</ref><ref name="soletti">{{cite book \|last1=Soletti \|first1=Francesco \|last2=Selmi \|first2=Luca \|title=Turismo gastronomico in Italia, Volume 1 \|publisher=Touring Club Italiano \|date=2006 \|isbn=978-88-365-3500-2}}</ref>{{rp\|250}} It was integrated into French and European cuisine at the beginning of the twentieth century,<ref>{{Cite journal \|last=Sainéan \|first=L. \|date=1921 \|title=L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article) \|url=https://www.jstor.org/stable/41851648 \|journal=Revue du Seizième siècle \|volume=8 \|issue=1/2 \|pages=1–41 \|jstor=41851648 \|issn=0151-1823}}</ref> through the [[French colonial empire]] and the [[Pied-Noir\|Pieds-Noirs]] of [[Algeria]].<ref>{{Cite journal \|last=Wagda \|first=Marin \|date=1997 \|title=L'histoire d'une migration culinaire \|url=https://www.persee.fr/doc/homig_1142-852x_1997_num_1207_1_2982 \|journal=Hommes & Migrations \|volume=1207 \|issue=1 \|pages=163–166 \|doi=10.3406/homig.1997.2982}}</ref><ref>{{Cite journal \|last=Tabois \|first=Stéphanie \|date=2005 \|title=Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs \|url=https://www.persee.fr/doc/diasp_1637-5823_2005_num_7_1_1016 \|journal=Diasporas. Histoire et sociétés \|volume=7 \|issue=1 \|pages=81–91}}</ref><ref>{{Cite journal \|last=Albert-Llorca \|first=Marlène \|date=2004 \|title=La mémoire des Pieds-noirs : une transmission impossible ? \|url= \|journal=Horizons Maghrébins - le droit à la mémoire \|volume=51 \|issue=1 \|pages=169–176 \|doi=10.3406/horma.2004.2250}}</ref>		Couscous is a [[staple food]] throughout the [[Maghrebi cuisine]]s of [[Algeria]], [[Tunisia]], [[Mauritania]], [[Morocco]], and [[Libya]].<ref name="Naylor2015">{{cite book \|last=Naylor \|first=Phillip C. \|title=Historical Dictionary of Algeria\|url=https://books.google.com/books?id=ftFbCQAAQBAJ&pg=PA195 \|date=May 2015 \|publisher=Rowman & Littlefield \|isbn=978-0-8108-7919-5 \|page=195}}</ref><ref name="soletti">{{cite book \|last1=Soletti \|first1=Francesco \|last2=Selmi \|first2=Luca \|title=Turismo gastronomico in Italia, Volume 1 \|publisher=Touring Club Italiano \|date=2006 \|isbn=978-88-365-3500-2}}</ref>{{rp\|250}} It was integrated into French and European cuisine at the beginning of the twentieth century,<ref>{{Cite journal \|last=Sainéan \|first=L. \|date=1921 \|title=L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article) \|url=https://www.jstor.org/stable/41851648 \|journal=Revue du Seizième siècle \|volume=8 \|issue=1/2 \|pages=1–41 \|jstor=41851648 \|issn=0151-1823}}</ref> through the [[French colonial empire]] and the [[Pied-Noir\|Pieds-Noirs]] of [[Algeria]].<ref>{{Cite journal \|last=Wagda \|first=Marin \|date=1997 \|title=L'histoire d'une migration culinaire \|url=https://www.persee.fr/doc/homig_1142-852x_1997_num_1207_1_2982 \|journal=Hommes & Migrations \|volume=1207 \|issue=1 \|pages=163–166 \|doi=10.3406/homig.1997.2982}}</ref><ref>{{Cite journal \|last=Tabois \|first=Stéphanie \|date=2005 \|title=Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs \|url=https://www.persee.fr/doc/diasp_1637-5823_2005_num_7_1_1016 \|journal=Diasporas. Histoire et sociétés \|volume=7 \|issue=1 \|pages=81–91}}</ref><ref>{{Cite journal \|last=Albert-Llorca \|first=Marlène \|date=2004 \|title=La mémoire des Pieds-noirs : une transmission impossible ? \|url= \|journal=Horizons Maghrébins - le droit à la mémoire \|volume=51 \|issue=1 \|pages=169–176 \|doi=10.3406/horma.2004.2250}}</ref>

Skitash: Reverted 1 edit by Elenuus (talk): Unexplained change

2024-09-22T12:30:52Z

Reverted 1 edit by Elenuus (talk): Unexplained change

← Previous revision		Revision as of 12:30, 22 September 2024
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	{{Infobox food		{{Infobox food
	\| name = Couscous		\| name = Couscous
	\| image = ~~Couscous-1~~.jpg		\| image = Moroccan cuscus, from Casablanca, September 2018.jpg
	\| image_size = 235px		\| image_size = 235px
	\| caption = Couscous with ~~[[Chickpea]]~~ and ~~vegetables~~		\| caption = Couscous served with vegetables and chickpeas
	\| alternate_name = Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch, Kosksi		\| alternate_name = Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch, Kosksi
	\| place_of_origin = [[Numidia]]<ref>Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. [https://www.sciencedirect.com/science/article/pii/S2352618118300714?via%3Dihub "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria."] Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”</ref><ref>Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. [https://mdpi-res.com/d_attachment/foods/foods-11-00902/article_deploy/foods-11-00902-v2.pdf?version=1648102991 "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing."] Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”</ref><ref name=Bolens />		\| place_of_origin = [[Numidia]]<ref>Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. [https://www.sciencedirect.com/science/article/pii/S2352618118300714?via%3Dihub "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria."] Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”</ref><ref>Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. [https://mdpi-res.com/d_attachment/foods/foods-11-00902/article_deploy/foods-11-00902-v2.pdf?version=1648102991 "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing."] Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”</ref><ref name=Bolens />

Elenuus at 12:27, 22 September 2024

2024-09-22T12:27:59Z

← Previous revision		Revision as of 12:27, 22 September 2024
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	{{Infobox food		{{Infobox food
	\| name = Couscous		\| name = Couscous
	\| image = ~~Moroccan cuscus, from Casablanca, September 2018~~.jpg		\| image = Couscous-1.jpg
	\| image_size = 235px		\| image_size = 235px
	\| caption = Couscous ~~served~~ with ~~vegetables~~ and ~~chickpeas~~		\| caption = Couscous with [[Chickpea]] and vegetables
	\| alternate_name = Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch, Kosksi		\| alternate_name = Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch, Kosksi
	\| place_of_origin = [[Numidia]]<ref>Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. [https://www.sciencedirect.com/science/article/pii/S2352618118300714?via%3Dihub "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria."] Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”</ref><ref>Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. [https://mdpi-res.com/d_attachment/foods/foods-11-00902/article_deploy/foods-11-00902-v2.pdf?version=1648102991 "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing."] Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”</ref><ref name=Bolens />		\| place_of_origin = [[Numidia]]<ref>Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. [https://www.sciencedirect.com/science/article/pii/S2352618118300714?via%3Dihub "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria."] Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”</ref><ref>Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. [https://mdpi-res.com/d_attachment/foods/foods-11-00902/article_deploy/foods-11-00902-v2.pdf?version=1648102991 "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing."] Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”</ref><ref name=Bolens />

Rsjaffe: /* History */ clean up, typo(s) fixed: modern day → modern-day

2024-09-18T18:44:03Z

History: clean up, typo(s) fixed: modern day → modern-day

← Previous revision		Revision as of 18:44, 18 September 2024
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	The historian [[Maxime Rodinson]] found three recipes for couscous from the 13th century [[Arabic literature#Culinary\|Arabic cookbook]] ''Kitab al-Wusla ila al-Habib'', written by an [[Ayyubid dynasty\|Ayyubid]] author,<ref name=":3" /> and the anonymous Arabic cooking book ''[[Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, limu'allif majhul\|Kitab al tabikh]]'' and Ibn Razin al-Tujibi's ''Fadalat al-khiwan'' also contain recipes.<ref name=":1" />		The historian [[Maxime Rodinson]] found three recipes for couscous from the 13th century [[Arabic literature#Culinary\|Arabic cookbook]] ''Kitab al-Wusla ila al-Habib'', written by an [[Ayyubid dynasty\|Ayyubid]] author,<ref name=":3" /> and the anonymous Arabic cooking book ''[[Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, limu'allif majhul\|Kitab al tabikh]]'' and Ibn Razin al-Tujibi's ''Fadalat al-khiwan'' also contain recipes.<ref name=":1" />

	Couscous is believed to have been spread among the inhabitants of the Iberian Peninsula by the Berber dynasties of the 13th century, though it is no longer found in traditional Spanish or Portuguese cuisine. In modern day [[Trapani]], [[Sicily]], the dish is still made to the medieval recipe of [[Andalusia]]n author Ibn Razin al-Tujibi. Ligurian families that moved from [[Tabarka]] to [[Sardinia]] brought the dish with them to [[Carloforte]] in the 18th century.<ref>{{Cite book\|title=Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes\|last=Zaouali\|first=Lilia\|publisher=Univ of California Press\|date=September 2009\|isbn=978-0-520-26174-7\|pages=45–46\|language=en}}</ref>		Couscous is believed to have been spread among the inhabitants of the Iberian Peninsula by the Berber dynasties of the 13th century, though it is no longer found in traditional Spanish or Portuguese cuisine. In modern-day [[Trapani]], [[Sicily]], the dish is still made to the medieval recipe of [[Andalusia]]n author Ibn Razin al-Tujibi. Ligurian families that moved from [[Tabarka]] to [[Sardinia]] brought the dish with them to [[Carloforte]] in the 18th century.<ref>{{Cite book\|title=Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes\|last=Zaouali\|first=Lilia\|publisher=Univ of California Press\|date=September 2009\|isbn=978-0-520-26174-7\|pages=45–46\|language=en}}</ref>

	Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via the [[French colonial empire]] and the Pieds-Noirs.		Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via the [[French colonial empire]] and the Pieds-Noirs.

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Added date. | Use this bot. Report bugs. | Suggested by Whoop whoop pull up | Category:Semolina dishes | #UCB_Category 7/15

← Previous revision		Revision as of 13:44, 8 September 2024
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	* [[Attiéké]], a staple food in Côte d'Ivoire and surrounding regions of West Africa, is made from granulated grated [[cassava]].		* [[Attiéké]], a staple food in Côte d'Ivoire and surrounding regions of West Africa, is made from granulated grated [[cassava]].
	* Cuscuz ({{IPA\|pt\|kusˈkus}}) is a couscous-like dish from the [[Northeast Region, Brazil\|Northeast Region of Brazil]]. It is made out of [[cornmeal]] and eaten hot with meat and cold with milk.<ref>{{cite web \|url=http://revistagloborural.globo.com/GloboRural/0,6993,EEC533123-1488-4,00.html \|title=Receitas \|website=revistagloborural.globo.com \|access-date=9 August 2017 \|url-status=dead \|archive-url=https://web.archive.org/web/20080129120634/http://revistagloborural.globo.com/GloboRural/0%2C6993%2CEEC533123-1488-4%2C00.html \|archive-date=January 29, 2008 \|df=mdy-all}}</ref> In the state of [[São Paulo]] the ''cuscuz'' is pressed into a mold decorated with orange slices, in a dish called "''cuscuz'' Paulista," a variation of the original version made by locals after migrant waves from the Northeast Region.		* Cuscuz ({{IPA\|pt\|kusˈkus}}) is a couscous-like dish from the [[Northeast Region, Brazil\|Northeast Region of Brazil]]. It is made out of [[cornmeal]] and eaten hot with meat and cold with milk.<ref>{{cite web \|url=http://revistagloborural.globo.com/GloboRural/0,6993,EEC533123-1488-4,00.html \|title=Receitas \|website=revistagloborural.globo.com \|access-date=9 August 2017 \|url-status=dead \|archive-url=https://web.archive.org/web/20080129120634/http://revistagloborural.globo.com/GloboRural/0%2C6993%2CEEC533123-1488-4%2C00.html \|archive-date=January 29, 2008 \|df=mdy-all}}</ref> In the state of [[São Paulo]] the ''cuscuz'' is pressed into a mold decorated with orange slices, in a dish called "''cuscuz'' Paulista," a variation of the original version made by locals after migrant waves from the Northeast Region.
	* [[Dambou]] is a couscous-like dish from Niger. It may be made from semolina for special occasions but is often made with rice, millet, or other grain. [[Moringa (genus)\|Moringa]] leaves are traditionally included in the dish.<ref name="UNDP">{{cite book \|url=https://www.undp.org/publications/adaptive-farms-resilient-tables-building-secure-food-systems-and-celebrating-0 \|title= Adaptive Farms, Resilient Tables: Building secure food systems and celebrating distinct culinary traditions in a world of climate uncertainty \|author=United Nations Development Programme - Climate Change Adaption Facility \|chapter=CCAF Cookbook \|date=June 2017\|page=66\|language=en\|access-date=May 19, 2022}}</ref><ref name="CCRP">{{cite web \|url=https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf \|archive-url=https://web.archive.org/web/20201024011334/https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf \|archive-date=2020-10-24 \|url-status=live \|title=Nutrition for Agriculture: Food Processing 2009-2017 \|author=Collaborative Crop Research Program \|publisher=The McKnight Foundation \|access-date=May 19, 2022}}</ref> In France, this Nigerien dish has been adapted as a specific variant (called ''couscous aux épinards'') of the Maghreb-syle couscous commonly found there, often using spinach in place of the moringa.<ref name="rec">{{cite web \|url=https://recettesvegetales.com/couscous-aux-epinards/ \|title=Couscous aux épinards - Dambou (Niger) \|website=Recettes Vegetales \|access-date=May 19, 2022}}</ref>		* [[Dambou]] is a couscous-like dish from Niger. It may be made from semolina for special occasions but is often made with rice, millet, or other grain. [[Moringa (genus)\|Moringa]] leaves are traditionally included in the dish.<ref name="UNDP">{{cite book \|url=https://www.undp.org/publications/adaptive-farms-resilient-tables-building-secure-food-systems-and-celebrating-0 \|title= Adaptive Farms, Resilient Tables: Building secure food systems and celebrating distinct culinary traditions in a world of climate uncertainty \|author=United Nations Development Programme - Climate Change Adaption Facility \|chapter=CCAF Cookbook \|date=June 2017\|page=66\|language=en\|access-date=May 19, 2022}}</ref><ref name="CCRP">{{cite web \|url=https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf \|archive-url=https://web.archive.org/web/20201024011334/https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf \|archive-date=2020-10-24 \|url-status=live \|title=Nutrition for Agriculture: Food Processing 2009-2017 \|author=Collaborative Crop Research Program \|publisher=The McKnight Foundation \|access-date=May 19, 2022}}</ref> In France, this Nigerien dish has been adapted as a specific variant (called ''couscous aux épinards'') of the Maghreb-syle couscous commonly found there, often using spinach in place of the moringa.<ref name="rec">{{cite web \|url=https://recettesvegetales.com/couscous-aux-epinards/ \|title=Couscous aux épinards - Dambou (Niger) \|website=Recettes Vegetales \|date=June 18, 2017 \|access-date=May 19, 2022}}</ref>
	* [[Fregula]] is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes but typically consists of semolina dough rolled into balls 2–3 mm in diameter and toasted in an oven.		* [[Fregula]] is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes but typically consists of semolina dough rolled into balls 2–3 mm in diameter and toasted in an oven.
	* Kouskousaki (Κουσκουσάκι (in Greek) or ''kuskus'' (in Turkish) is a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.<ref>{{cite book\|chapter-url=https://doi.org/10.1007/978-3-030-34163-3_15\|last1=Hammami\|first1=Rifka\|date=2020\|pages=347–367\|editor-last=Igrejas\|editor-first=Gilberto\|last2=Sissons\|first2=Mike\|title=Wheat Quality for Improving Processing and Human Health \|chapter=Durum Wheat Products, Couscous \|editor2-last=Ikeda\|editor2-first=Tatsuya M.\|editor3-last=Guzmán\|editor3-first=Carlos\|publisher=Springer International Publishing\|language=en\|doi=10.1007/978-3-030-34163-3_15\|isbn=978-3-030-34163-3\|s2cid=216234604 \|access-date=May 19, 2022}}</ref>		* Kouskousaki (Κουσκουσάκι (in Greek) or ''kuskus'' (in Turkish) is a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.<ref>{{cite book\|chapter-url=https://doi.org/10.1007/978-3-030-34163-3_15\|last1=Hammami\|first1=Rifka\|date=2020\|pages=347–367\|editor-last=Igrejas\|editor-first=Gilberto\|last2=Sissons\|first2=Mike\|title=Wheat Quality for Improving Processing and Human Health \|chapter=Durum Wheat Products, Couscous \|editor2-last=Ikeda\|editor2-first=Tatsuya M.\|editor3-last=Guzmán\|editor3-first=Carlos\|publisher=Springer International Publishing\|language=en\|doi=10.1007/978-3-030-34163-3_15\|isbn=978-3-030-34163-3\|s2cid=216234604 \|access-date=May 19, 2022}}</ref>

Ser Amantio di Nicolao: Removing from Category:Levantine cuisine using Cat-a-lot

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	[[Category:Maghrebi cuisine]]		[[Category:Maghrebi cuisine]]

Ser Amantio di Nicolao: Removing from Category:North African cuisine using Cat-a-lot

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	[[Category:Senegalese cuisine]]		[[Category:Senegalese cuisine]]

Ser Amantio di Nicolao: Removing from Category:African cuisine using Cat-a-lot

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Dishes with similar names: ce

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	== Dishes with similar names ==		== Dishes with similar names ==
	[[Israeli couscous]] is an extruded and toasted pasta and does not share main ingredients, method of production with couscous.<ref>{{Cite web \|last=Gaunt \|first=Doram \|date=9 May 2008 \|title=Ben-Gurion rice \|url=https://www.haaretz.com/2008-05-09/ty-article/ben-gurions-rice/0000017f-e310-df7c-a5ff-e37aef0e0000 \|website=[[Haaretz]]}}</ref>		[[Israeli couscous]] is an extruded and toasted pasta and does not share main ingredients or method of production with couscous.<ref>{{Cite web \|last=Gaunt \|first=Doram \|date=9 May 2008 \|title=Ben-Gurion rice \|url=https://www.haaretz.com/2008-05-09/ty-article/ben-gurions-rice/0000017f-e310-df7c-a5ff-e37aef0e0000 \|website=[[Haaretz]]}}</ref>

	== See also ==		== See also ==

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	*Palestinian ''maftoul'' uses granules that are larger than the North African variety but smaller than moghrabieh pearls ({{Convert\|2-3\|mm\|in}} in diameter) and made with [[bulgur]], not durum wheat.<ref>{{cite web\|url=https://www.theguardian.com/lifeandstyle/2013/apr/26/maftoul-couscous-recipes-yotam-ottolenghi\|title=Yotam Ottolenghi's maftoul recipes\|date=April 26, 2013\|first=Yotam\|last=Ottolenghi\|website=The Guardian\|access-date=May 19, 2022}}</ref> It is similarly served alongside a chicken and chickpea broth. "Maftoul" is an Arabic word derived from the root "fa-ta-la," which means to roll or to twist, describing the hand-rolling method used to make the granules.<ref name="asbell" />		*Palestinian ''maftoul'' uses granules that are larger than the North African variety but smaller than moghrabieh pearls ({{Convert\|2-3\|mm\|in}} in diameter) and made with [[bulgur]], not durum wheat.<ref>{{cite web\|url=https://www.theguardian.com/lifeandstyle/2013/apr/26/maftoul-couscous-recipes-yotam-ottolenghi\|title=Yotam Ottolenghi's maftoul recipes\|date=April 26, 2013\|first=Yotam\|last=Ottolenghi\|website=The Guardian\|access-date=May 19, 2022}}</ref> It is similarly served alongside a chicken and chickpea broth. "Maftoul" is an Arabic word derived from the root "fa-ta-la," which means to roll or to twist, describing the hand-rolling method used to make the granules.<ref name="asbell" />
	* Wusu-Wusu is a couscous that is prepared out of [[fonio]] in the Hausa region of Nigeria, Benin, Togo and Ghana.<ref name="Martin Brink, Getachew Melese Belay">{{cite book\|url=https://books.google.com/books?id=K3uww3qB94sC&pg=PA60\|title=Céréales et légumes secs \|author=Martin Brink, Getachew Melese Belay\|year=2006\|pages=60\|publisher=PROTA \|isbn=978-90-5782-172-1\|access-date=May 19, 2022}}</ref>		* Wusu-Wusu is a couscous that is prepared out of [[fonio]] in the Hausa region of Nigeria, Benin, Togo and Ghana.<ref name="Martin Brink, Getachew Melese Belay">{{cite book\|url=https://books.google.com/books?id=K3uww3qB94sC&pg=PA60\|title=Céréales et légumes secs \|author=Martin Brink, Getachew Melese Belay\|year=2006\|pages=60\|publisher=PROTA \|isbn=978-90-5782-172-1\|access-date=May 19, 2022}}</ref>

			== Dishes with similar names ==
			[[Israeli couscous]] is an extruded and toasted pasta and does not share main ingredients, method of production with couscous.<ref>{{Cite web \|last=Gaunt \|first=Doram \|date=9 May 2008 \|title=Ben-Gurion rice \|url=https://www.haaretz.com/2008-05-09/ty-article/ben-gurions-rice/0000017f-e310-df7c-a5ff-e37aef0e0000 \|website=[[Haaretz]]}}</ref>

	== See also ==		== See also ==