1)Tell us a little about this photo?
Couscous is a North African Berber dish of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco
A couscoussier, a traditional steamer for couscous.
Properly cooked couscous is light and fluffy, not gummy or gritty. Traditionally, North Africans use a food steamer (called aTaseksut in Berber, a كِسْكَاس kiskas in Arabic or a couscoussier in French). The base is a tall metal pot shaped rather like an oil jar in which the meat and vegetables are cooked as a stew. On top of the base, a steamer sits where the couscous is cooked, absorbing the flavours from the stew. The lid to the steamer has holes around its edge so steam can escape. It is also possible to use a pot with a steamer insert. If the holes are too big, the steamer can be lined with damp cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original couscoussier was probably made from organic materials that could not survive extended exposure to the elements.
2)A catchy title for this photo?
COUSCOUS my favourite food
Food & Drink
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