Editing Couscous (section)

== History ==
[[File:Algerian couscous from Kabylia.jpg|thumb|[[Algeria]]n couscous from [[Kabylia]].|left]]
It is unclear when couscous originated. Food historian Lucie Bolens believes couscous originated millennia ago, during the reign of [[Masinissa]] in the ancient kingdom of [[Numidia]] in present-day [[Algeria]].<ref name=Bolens>{{Cite book|url=https://books.google.com/books?id=k6QEOwAACAAJ|title=La cuisine andalouse, un art de vivre: XIe-XIIIe siècle|last=Bolens|first=Lucie|date=1990|publisher=Albin Michel|isbn=9782226041005|access-date=May 19, 2022}}</ref><ref>{{cite news|title=Can North Africa unite over couscous?|date=February 2, 2018|newspaper=AFP}}</ref><ref>{{cite news|title=The unexpected allure of couscous: the history and tradition behind the North African staple|date=December 20, 2020|newspaper=The National News}}</ref><ref name=":1">{{Cite encyclopedia|url=https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/couscous|last=de Castro|first=Teresa|editor1-last=Katz|editor1-first=Solomon H.|year=2003|title=COUSCOUS|encyclopedia=Encyclopedia of Food and Culture|publisher=[[Charles Scribner's Sons]]|volume=3|page=466|isbn=0-684-80565-0|editor2-last=Weaver|editor2-first=William}}</ref> Traces of cooking vessels akin to [[couscoussier]]s have been found in graves from the 3rd century BC, from the time of the berber kings of [[Numidia]], in the city of [[Tiaret]], [[Algeria]].<ref>{{cite news |title=Can North Africa unite over couscous? |url=https://www.france24.com/en/20180213-can-north-africa-unite-over-couscous |work=France 24|language=en |date=February 13, 2018 |access-date=May 19, 2022 }}</ref> [[Couscoussier]]s dating back to the 12th century were found in the ruins of [[Igiliz]], located in the [[Sous]] valley of [[Morocco]].<ref>{{Cite journal |last1=Fili |first1=Abdallah |last2=Ettahiri |first2=Ahmed Saleh |last3=Van Staëvel |first3=Jean-Pierre |last4=Serrat |first4=Ihssane |year=2020 |title=Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc) |trans-title=First typological approach to the proto-Almohad pottery of Igiliz (Morocco) |url=https://revues.imist.ma/index.php/BAM/article/view/29693/15408 |journal=Bulletin d'Archéologie Marocaine |volume=25 |issue=25 |pages=101–123 |doi=10.34874/IMIST.PRSM/bam-v25.29693 |issn=0068-4015 |eissn=2820-6908}}</ref>

According to food writer [[Charles Perry (food writer)|Charles Perry]], couscous originated among the [[Berbers]] of Algeria and Morocco between the end of the 11th-century [[Zirid dynasty]], modern-day [[Algeria]], and the rise of the 13th-century [[Almohad Caliphate]].<ref name=":3" /> The historian Hady Idris noted that couscous is attested to during the [[Hafsid dynasty]], but not the Zirid dynasty.<ref name=":3" />

In the 12th century, [[Berber cuisine|Maghrebi]] cooks were preparing dishes of non-mushy grains by stirring flour with water to create light, round balls of couscous dough that could be steamed.<ref>{{Cite book|url=https://books.google.com/books?id=H7MwDwAAQBAJ|title=Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes|last=Zaouali|first=Lilia|publisher=Univ of California Press|date=September 2009|isbn=978-0-520-26174-7|page=xiii|language=en|access-date=May 19, 2022}}</ref>

The historian [[Maxime Rodinson]] found three recipes for couscous from the 13th century [[Arabic literature#Culinary|Arabic cookbook]] ''Kitab al-Wusla ila al-Habib'', written by an [[Ayyubid dynasty|Ayyubid]] author,<ref name=":3" /> and the anonymous Arabic cooking book ''[[Kitab al tabikh fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, limu'allif majhul|Kitab al tabikh]]'' and Ibn Razin al-Tujibi's ''Fadalat al-khiwan'' also contain recipes.<ref name=":1" />

Couscous is believed to have been spread among the inhabitants of the Iberian Peninsula by the Berber dynasties of the 13th century, though it is no longer found in traditional Spanish or Portuguese cuisine. In modern-day [[Trapani]], [[Sicily]], the dish is still made to the medieval recipe of [[Andalusia]]n author Ibn Razin al-Tujibi. Ligurian families that moved from [[Tabarka]] to [[Sardinia]] brought the dish with them to [[Carloforte]] in the 18th century.<ref>{{Cite book|title=Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes|last=Zaouali|first=Lilia|publisher=Univ of California Press|date=September 2009|isbn=978-0-520-26174-7|pages=45–46|language=en}}</ref>

Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via the [[French colonial empire]] and the Pieds-Noirs.