【Fridays周五】 周五Say:库斯库斯！The only day to eat couscous!

My Mom's couscous on Friday at home
我妈妈做的库斯库斯在家里

Couscous库斯库斯 是中东菜肴的经典材料。它能够与多种食材搭配：肉、蔬菜、鱼肉等，又能以多种口味呈现：甜、咸、辣等。然而，很多人并不了解的是，摩洛哥人几乎只在周五的午餐以及一些特殊的节日才会食用couscous。

或许是健康饮食的流行趋势，欧美的超市里满是来自亚非拉的五谷杂粮。村姑们通过精美的包装，摇身成为现代健康主题的美丽女一号，风头赛过英格丽褒曼。实际上，大多产品都像雀巢的速溶咖啡，属于instant couscous，加点汤水一煮就成，但味道完全不对。好吃的couscous应该松软而喷香的。

Couscous (Arabic: كُسْكُس‎ kuskus ; Berber languages: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum especially in the Sahel and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.

Couscous is a staple food throughout the North African cuisines especially in Morocco, , and even Sicily (to a lesser extent). In Western supermarkets, it is typically sold in instant form with a flavor packet, and may be served as a side or on its own as a main dish.

Couscous的烹器叫Couscoussière，有陶制的，也有铜制的。下部一个深锅(tanjra或gdra)，上部一个蒸架(kska)，有点类似我们的蒸锅。所不同的是，深锅内是用来装炖肉的，蒸锅里放couscous，利用炖肉的水气将米蒸熟，并且，是开着盖子蒸的。

除此之外，还需要一个陶瓷的或木制的gsaa来装couscous，以便大家围起来，一起用手抓着吃，非常豪迈粗犷的模样。若是没有练就阿拉伯人那厚皮厚肉赤砂掌，咱们还是用勺算了吧。如果能配上Alessi的现代设计，那又是另一番摩登的滋味。

库斯库斯有好几个做法。下面看看甜的一种叫 T'faya

Couscous comes in many tastes and flavors, below is a sweet form of couscous with caramelized onions, raisins, almonds and eggs called T'faya

In Morocco, couscous is traditionally eaten on Fridays for lunch and only then. Sometimes, for special occasions like weddings, births etc..., couscous might be served, however, Friday lunch remains the tradition

Couscous Fridays周五库斯库斯午餐

Our longest lasting event is ever so popular with couscous flying out of the kitchen on Fridays. Whether as a lunch set or a-la-carte, it's the only time you can get an authentic couscous in North-East China!  
我们为时最长也是最受欢迎的库斯库斯午餐. 中午套餐或者单点，都可以！只有在驼队餐吧可以吃到最有特色的摩洛哥库斯库斯！

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