Originally in the Maghreb countries, the couscoussier was a simple earthen dish pierced with holes or braided esparto (herbaceous plant -legumes- from North Africa and Spain) adaptable above a pot containing some water. This container was lined with couscous so that it steamed. The name couscous was given to the preparation ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.