Expos - Couscous Basic Overview and comparison with...

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Couscous Basic Overview and comparison with Couscous in Morocco, Tunisia,
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Descriptions of Couscous “Couscous itself is hard-wheat semolina, which is rolled by hand in a variety of consistencies and characteristics, in a way similar to pasta, which comes in different shapes and consistencies. A good couscous is characterized by lack of lumps in the steamed semolina. Therefore hand-rolling semolina is considered an art.”
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Charles Perry, “[I]t is made by a process of its own that does not involve kneading: A bowl of flour is sprinkled intermittently with salted water as the fingers of the right hand rake through it in sweeping, circular movements, causing balls of dough to coagulate. The granules are also rubbed between the palms or against the side of the bowl to shape them, and when complete they are dried.”
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Introduction North African dish but has an influence in many countries It is a national dish of the countries of Maghreb, that is, Algeria, Morocco, and Tunisia, and has gain a major acceptance in countries like (Tripolitania, Maurtania, Egypt, and sub-Saharan countries)
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People of North Africa traditionally prepare in the fall their yearly supply of couscous In North African tradition symbolizes luck, blessings and abundance Celebrate a holiday or a welcome Important religious characteristics: Weddings and funerals Some give it to the poor as a charity in order to gather blessings for the family
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City, mountain, Sahara couscous, Couscous of the
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This note was uploaded on 11/19/2011 for the course EXPOS 101 taught by Professor Frank during the Fall '07 term at Rutgers.

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Expos - Couscous Basic Overview and comparison with...

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