Couscous: A North African Staple

For the Jews of North Africa couscous is as homey as apple pie.

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Reprinted with permission from The Book of Jewish Food: An Odyssey from Samarkand to New York, published by Knopf.

The theme of a Jerusalem congress on Jewish food in 1993 was “Gefilte fish or couscous?” Couscous, the most famous of North African foods, has had an enormous impact in Israel. Ruth Sirkis, my Israeli publisher, had phoned once, years ago, to ask if there was an easy way to prepare fish couscous for a few hundred people. I wondered if it was for a wedding party. No, she said, it was for the army: Soldiers wanted couscous instead of gefilte fish on Friday. 

There is probably more couscous than gefilte fish served on Friday night in Jewish families in France too. Twenty years ago, I was invited to a ball in Orléans by a woman who was hoping to translate my first book into French. It turned out to be a Hanukah party. The community had always kept a low profile. But everything had changed since the arrival of North African Jews, who were al­ways getting together for celebrations. And for the first time the old established community of Vieille France and Eastern European Jewry had joined them.

couscousThe reason was extraordinary. Rumors had spread in the city that girls who went into Jewish shops had been drugged and spirited away to Saudi Arabia, where they were sold as sex slaves. Jewish shops had been attacked, and an anti-Semitic cabal had continued for months. The community became frightened and decided to get together to show solidarity. Certainly the atmosphere at the ball took them far away from their troubles in Orléans. There was chanting and belly dancing. People snatched the microphone to sing passionately songs like “Un Soir à Casa” and “Fez Tu Es Mon Amour.” The meal consisted of spicy salads, roast lamb, and mountains of splendidly decorated couscous. It is difficult now to go to a Jewish event in France without it turning into an opportunity for North African music and song. North African‑style weddings have become fashionable. I have heard many accounts of henna nights in tents, where the bride is transported on a large tray, dressed in velvet and gold, and bedecked with jewels; a band plays and singers perform, while great platters of Moroccan goodies and mountains of ornate couscous are served.

The name “couscous” refers to the hard semolina grain on which it is based, as well as to the stew or soup and the side dishes that go with it. For North African Jews, though not for those of Morocco, couscous is the Friday‑night dish. Couscous with meatballs—a dish cooked by Muslims for their great feast of the year, Eid el Kibir—is the Friday‑night dish of Algerian and Tunisian Jews. They make large quantities, so that it can be eaten again on Saturday to accompany the dafina (the potted Sabbath dish). There are also festive couscous dishes, including sweet ones, for different holidays, and grand ceremonial ones for weddings and bar mitzvahs. Typically Jewish are the boulettes—meatballs, chicken balls, or fish balls—which are part of the Friday night meal. The night before Yom Kippur, the couscous is with chicken; during, Sukkot, there are sweet potatoes and raisins in the soup; at Rosh Hashanah there are more sweet ingredients—quinces, sweet potatoes, and yellow raisins—and nothing black—no olives and no eggplants.

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Claudia Roden

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.