Couscous in Morocco: Culinary Practice, Historical Sources, and Cultural Heritage
Riad Ben Khnou
Abstract
This article explores couscous as a key element of Maghrebi culinary heritage, with a particular focus on Morocco. Combining ethnographic observations and medieval culinary texts, it examines both contemporary preparation practices and historical references to the dish.
The study highlights the role of women in transmitting culinary knowledge and the diversity of regional couscous recipes. Medieval sources reveal that many fundamental preparation techniques were already established by the 12th–13th centuries.
Keywords
Couscous; Morocco; Culinary heritage; Medieval cuisine; Food traditions.
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