Bacchini Cous Cous

Cous cous is a national dish of the North African populations with a rich history. It is traditionally prepared with coarse-ground durum wheat semolina. The semolina is moistened with salted water and hand-rolled into small spheres through rotating motions. It is then steamed in a couscoussier, a special pot consisting of two parts. The bottom part, usually made of metal or terracotta, is an elongated, domed-shaped vessel where the vegetables, fish, or meat for the condiment are cooked. The top part is a perforated container, similar to a colander, placed above it, allowing the semolina to cook and absorb the aromatic vapors from the underlying preparation.
Today, couscous is found on tables across four continents and has rightfully become part of the Mediterranean diet. It can also be prepared with different grains such as barley, millet, sorghum, rice, or corn. The possibilities for its preparation are endless, ranging from meat, fish, and vegetable-based dishes to sweet recipes with candied fruits and raisins.