The term couscous refers to not only the grain-like pasta itself but also to a traditional dish of meat and vegetables. The couscous grains are made from semolina (coarsely ground durum wheat). Semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry semolina to keep the pellets separate, and then sieved. This process continues until all the semolina has been formed into tiny grains of couscous.
Altromercato couscous is produced in Palestine, where it is called “maftoul” (meaning “rotatory hand movements” in Arab language); thanks to the particular processing method, carried out manually by women, it is more valued than traditional couscous.
It is made from whole wheat and bulgur (i.e. steam-cooked, dried then cracked “hambar” durum wheat kernels). Bulgur is rolled in soft wheat flour and kneaded with water and salt until it becomes granulous; it is subsequently dried in the sun for 2-3 days. Once cooked, the grains are bigger than regular couscous; they are soft but firm, and have a typical whole-wheat dark colour.
Ingredients from fair trade: 100 %
Altromercato couscous was awarded the first place prize at the international couscous festival held in San Vito lo Capo (Sicily, Italy) in 2001, and the second place prize in 2002.
Producers
Parc cooperative (Palestinian agricultural relief committee), Palestine:
the organisation was founded during the first Intifada with the aim of providing economic and social support to Palestinian rural communities, with the creation of small farmer co-operatives. Parc offers credit, technical assistance, quality controls and training to affiliated co-operatives, it is encouraging women to start new income generating activities and is promoting the improvement of their social status.
Chain traceability
Produced by Parc (Palestinian agricultural relief committee) and packed by Naturalbio (Italy).
Additional information
Cooking instructions
Basic method: rinse the couscous (half cup per serving) in abundant water, place it in a pen and add enough slightly salted boiling water to cover it. Bring it to a boil and turn of the fire. Work the semolina with hands and a small amount of raw oil in order to separate the grains. Leave it for 10 minutes and serve.
Recipes
For more information on couscous and its recipes have a look at the "ricette con il couscous" (couscous recipes) co-edited by ctm altromercto and sonda editions.
Origins
Couscous is native to Maghreb, land of the Berbers, the Northern African indigenous population. The Arabs have adopted most of their traditions; one of them is couscous, a typical Arabic dish consumed nowadays in many countries throughout the world.
Couscous is very popular in Algeria, Morocco, Tunisia but also in Egypt, Israel, Palestine, Sicily, Yemen, in Senegal and in Ivory Coast. It is therefore called also the "peace dish of the Mediterranean people". In Maghreb countries couscous is consumed for dinner. This tradition stems from the antique habit of the nomad populations to eat only in the evening after stopping. According this tradition couscous shall be eaten in a group, from a common plate and using hands. The prayer "biss'mi allah" should be whispered before the meal. Couscous is eaten with three right-hand fingers. According to the Quran, the devil eats with one finger only, with two the prophet and the greedy with five. Couscous is served with non-fermented bread. The social importance of this dish is still very strong: couscous is consumed only with family or other community members.