Couscous: The Berber Food UNESCO Called a Treasure

Couscous is tiny steamed granules of semolina wheat that have fed North Africa for over a thousand years. Invented by the Berber people, couscous looks like a grain but is actually a form of pasta made by rolling moistened wheat flour into small pellets. Its simplicity, shelf stability, and versatility made it a cornerstone of Maghreb cuisine long before modern food processing.

The Berber Food That Shaped a Region

Couscous originated with Berber communities sometime before the 9th century. Early writings from North Africa describe it as an efficient way to preserve wheat in hot, dry climates. The granules dried easily, stored well, and could be quickly revived with steam. As trade and empires expanded, couscous spread across Morocco, Algeria, Tunisia, Libya, and beyond, becoming a symbol of shared North African identity.

Why Hand Rolled Couscous Takes Hours

Traditional couscous making is slow, skilled labor. Semolina is sprinkled with salted water and rubbed between the palms until tiny granules form. The mixture is repeatedly sieved so grains are uniform, while oversized pieces are broken down and smaller ones re rolled. This process can take hours for a single family batch and was historically done communally, turning food preparation into social tradition.

The Couscoussier Steaming Secret

Authentic couscous is steamed, not boiled. A couscoussier is a two part pot with stew simmering below and couscous above. Steam rises through the grains, cooking them gently while absorbing flavor. Traditional recipes steam couscous twice, fluffing between rounds. This technique creates light, separate grains that define proper texture.

UNESCO Recognition in 2020

In December 2020, UNESCO added couscous to its Intangible Cultural Heritage list. Morocco, Algeria, Tunisia, and Mauritania jointly submitted the nomination. UNESCO recognized couscous as more than food, highlighting the shared knowledge, rituals, and communal preparation that pass from generation to generation. The designation cemented couscous as a cultural treasure, not just a dish.

Different Sizes, Different Traditions

Couscous varies by region. Moroccan couscous is the smallest at about 1mm, producing a delicate texture. Algerian and Tunisian versions are slightly larger. Israeli pearl couscous, known as ptitim, was invented in the 1950s and is much larger and chewier. Each size changes cooking time and how sauces are absorbed.

How Instant Couscous Changed the World

Instant couscous, developed in the 1960s, is pre steamed and dried so it cooks in minutes. This convenience made couscous globally popular but controversial in North Africa. Traditional cooks argue instant couscous lacks the aroma, texture, and soul of hand rolled, double steamed couscous. Despite this, instant versions dominate worldwide kitchens today.