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Tracing the origins of Couscous

Originally the traditional food of the poorest, namely the nomadic Berbers,couscous is nowadays considered as the staple food of North Africa.

It derives its name from the Berber seksu or kesksu, which means well formedor rounded and its North African origins would be allegedly due to thearcheological recovery of kitchen utensil aimed to prepare couscous and datingback to the tenth century.

We have more than just a few documents that give proof of popularity that couscous already boasted in the past.

The traditional couscous alla trapanese, typical of the province of Trapani (Sicily) is fish based and includes sea bream, red mullet, shrimps, rockfish, snapper and other fish soup.