Moroccan Couscous Royal
The original name is derived from the Berber language word: “seksu” or “kesksu”, meaning rounded.
Couscous is a coarsely ground pasta made from semolina, a type of wheat.
Couscous is made from semolina flour, but rather than mixing the semolina with a prescribed amount of water and egg into a dough (like spaghetti), couscous is made by rubbing the semolina between moistened hands until the flour combines with just enough water to form hundreds of tiny grains.
After the couscous grains are formed they are dried and steamed over a stew, usually made from lamb, in a special pot called a couscoussière. Steaming couscous is an involved operation, requiring sealing the top of the couscoussière to its bottom with rags dipped in flour paste, and then interrupting the steaming several times to rub the softening couscous grains to insure that they remain separate.
Couscous doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes.
In Morocco couscous is generally served with vegetables cooked in a spicy or mild broth or stew, and some meat (generally lamb and chicken).
Couscous has 3.6 g of protein for every 100 grams. Furthermore, couscous contains a 1% fat-to-calorie ratio.
Once a month, at Wandha Restaurant, located in Shawandha Lodge (Playa Chiquita, Puerto Viejo), you can taste the famous Moroccan Couscous Royal. Reservations: (+506) 2750-0018.