Cuscuz

Description: Granulated mass, consisting of small brownish granules. Couscous, after cooking, serves as an accompaniment to different dishes, usually as a substitute for rice, It is sold packaged in plastic bags.

Region: Autonomous Region of Madeira.

Special feature: Granulated dough made from wheat flour.

History: It is a Moorish confectionery product, manufactured mainly in Morocco and Madeira. It is also used as rice, but not on a day when it is served, as determined for Madeira by King D. Sebastião (Ilhas de Zargo, Pereira, Eduardo C. N.).

Use: Couscous can be made in different ways, but it is best en-joyed with boiled water (a mixture of cabbage, potatoes, turnips, carrots and pork). It is also used as rice to accompany pork.

Know-how: The manufacturing process is very rudimentary. Couscous is made with wheat flour from the land (because the other wheat makes it «soggy»), yeast and warm water seasoned with salt and savory leaves, being worked until it becomes a granulated mass. The dough thus granulated goes to the couscous pot that is placed on a pan with water, taking 2 hours to cook the dough. After cooking, the couscous is removed and rubbed, still hot, with your hands. Finally, it is spread on a terrace where it dries in the sun for 2 or 3 days, and is ready to be consumed.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001