Simply put couscous is a food most people associate with Moroccan cuisine. In this particular case, this is far away from what you are probably used to. A typical north African cuisine of Tunisia, Morocco Algeria and to a lesser extent in the Middle East and Sicily.
On our way and exploring territory we passed by a recommended flour producer named Molini del Ponte, a fabulous small organic producer using only domestic grains. Here is a video of how the cous cous is activated by introducing water and friction in order to hydrate the semola granules and demonstrate the absorption.
Categories: Kitchen Facts