Couscous

Protéin	? g
Lemak	? g
Karbohidrat	? g

Couscous
	Couscous served with vegetables and chickpeas
Jeneng liyané	Cuscus, kuskus
Ajangan	Side dish, sometimes dessert or main course
Panggonan asal	Maghreb
Woworan pokok	Semolina
Variasi	Ptitim, mograhbieh, maftoul
Ènergi panganan; (per ajangan)	? kcal
Ajining nutrisi; (per ajangan)
Protéin	? g
Lemak	? g
Karbohidrat	? g
	Buku masakan: Couscous Médhia: Couscous

Couscous ( Berber : ⵙⴽⵙⵓ seksu, Arab: كُسْكُس‎‎ kuskus ) yaiku olahan Maghrebi kanthi ukuran cilik (udakara 3 millimetres (0.12 in) diameteripun ) bal kukus semolina gandum durum remuk ^[2] sing racake disajeni nganggo rebus ing ndhuwur. Millet lan sorghum mutiara, utamane ing Sahel, lan sereal liyane bisa dimasak kanthi cara sing padha lan panganan sing asile uga diarani couscous. ^[3] ^:18 ^[4] Mutiara utawa couscous Israel, sing ditepungi kanthi jeneng ptitim, kalebu jinis pasta .

Couscous minangka panganan pokok ing saindenging masakan Maghrebi ing Algeria, Tunisia, Mauritania, Maroko, lan Libya . ^[5] ^[6] ^:250 Dikonsumsi ing Prancis ing endi couscous dikenalake dening imigran Maghrebis— Algeria, Maroko lan Tunisia . ^[7]

Rujukan[besut | besut sumber]

↑ Wright, Clifford A. "Did You Know: Food History – History of Couscous". cliffordawright.com. Diarsip saka sing asli ing June 30, 2017. Dibukak ing 9 August 2017.
↑ Shulman, Martha Rose (23 February 2009). "Couscous: Just Don't Call It Pasta". Dibukak ing 12 June 2017.
↑ Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet--New Developments in Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Diarsip saka sing asli (PDF) ing 22 August 2019. Dibukak ing 1 April 2018.
↑ "Codex Standards for Couscous: 202-1995". Food and Agriculture Organization of the United Nations. Dibukak ing 1 April 2018.^{[pranala mati permanèn]}
↑ Naylor, Phillip C. (2015). Historical Dictionary of Algeria. Rowman & Littlefield. kc. 195. ISBN 978-0-8108-7919-5.
↑ Soletti, Francesco; Selmi, Luca (2006). Turismo gastronomico in Italia, Volume 1. Touring Club Italiano. ISBN 978-88-365-3500-2.
↑ Randall, Colin (30 March 2006). "French abandon traditional cuisine in favour of couscous". The Daily Telegraph. Dibukak ing 22 January 2020.

[wright-1] Wright, Clifford A. "Did You Know: Food History – History of Couscous". cliffordawright.com. Diarsip saka sing asli ing June 30, 2017. Dibukak ing 9 August 2017.

[notpasta-2] Shulman, Martha Rose (23 February 2009). "Couscous: Just Don't Call It Pasta". Dibukak ing 12 June 2017.

[milletCC-3] Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet--New Developments in Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Diarsip saka sing asli (PDF) ing 22 August 2019. Dibukak ing 1 April 2018.

[codex-4] "Codex Standards for Couscous: 202-1995". Food and Agriculture Organization of the United Nations. Dibukak ing 1 April 2018.^{[pranala mati permanèn]}

[Naylor2015-5] Naylor, Phillip C. (2015). Historical Dictionary of Algeria. Rowman & Littlefield. kc. 195. ISBN 978-0-8108-7919-5.

[soletti-6] Soletti, Francesco; Selmi, Luca (2006). Turismo gastronomico in Italia, Volume 1. Touring Club Italiano. ISBN 978-88-365-3500-2.

[7] Randall, Colin (30 March 2006). "French abandon traditional cuisine in favour of couscous". The Daily Telegraph. Dibukak ing 22 January 2020.

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