Couscous is undeniably of Moroccan origin. The Moroccan housewives prepare a couscous with succulent meat of which they alone have the secret. The couscous with fish is typically from the region of Essaouira.
As for the real chicken couscous, made entirely with this poultry, it is the finest of couscous, a real treat for the most demanding gourmets.
A couscous is essential to make couscous. It consists of a pot on which fits the "Kesskass", colander whose holes let the steam swell the semolina grains. If these two utensils do not fit tightly and the steam tends to escape, take a strip of cotton cloth five centimeters wide, from the circumference of the pot; wet it and put it on horseback all around the edge, then adapt the "Kesskass".
A basin to replace the "Gassa", large bowl in which the grain is rolled. When the "Charbal" special sieve, which serves to standardize the grain. We can do without. The grain of couscous is always made with durum wheat semolina, according to an ancestral formula.
It is easier now to do it with precooked couscous that is sold in most grocery stores.
To give the couscous a more authentic taste, just put on the grain a piece of "Smén" salted butter melted, it must be added when removed from Kesskass after the second cooking, and mix well with a spoonful of wood. The grain of couscous is always served with its sweet or savory sauce according to taste.