Algerian couscous

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/algerian-couscous

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the core component?Granules of durum wheat semolina, meticulously formed and steamed
2. What is the traditional steaming vessel?The 'keskas', a two-tiered pot designed for efficient steaming
3. What is Algerian couscous and why is it special?Algerian couscous is a fluffy grain dish made from semolina that is steamed slowly. It is special because it brings families together and is a symbol of community and hospitality.
4. How do people make the couscous grains?They wet semolina and rub it between their palms to create small, uniform grains. Then they steam the grains in a two‑tier pot called a 'keskas'.

Tberbeesh: The traditional Berber term for the manual rubbing process used to form semolina granules for couscous.
Maghreb: The region of North Africa encompassing Morocco, Algeria, Tunisia, Libya, and Mauritania.