The perfect menu at Al-Mounia, a traditional Moroccan haute cuisine restaurant in Madrid.
It is possible that 2020 wanted to leave us with a good taste in our mouths including couscous within his particular Olympus. And he deserves it, without a doubt he deserves it.
We have been eating couscous for more than two thousand years. Even There are theories that point to couscous as a dish that was already consumed in the Sahara before it became a desert, long before the Egyptian civilization. In one way or another it is a food that appears closely linked to the Berber culture, a modest and exploitative economy that was consolidated with the Islamic occupation of North Africa, converting the couscous in one of their "official dishes".
If we eat couscous it is because we are with the family, around a table and with those who matter to us. Because couscous has its ritual and its significance, a recipe (or many recipes) that unites the diverse peoples of the Maghreb with the rest of the world.
Couscous at the Ahmed Saidi restaurant, Madrid.
EXPERT IN COUSCOUS
To know more about the subject we have shared a cuckoo with Ahmed Saidi, chef of the Madrid-based traditional Moroccan haute cuisine restaurant Al-Mounia, for 15 years.
“The couscous it is called taám in Arabic, and it is the national main dish of the three Maghreb countries: Morocco, Algeria and Tunisia. It is served as a main course and is very balanced, as it has vegetables, meat and semolina”, Ahmed, a cook who has many couscous cooked behind him, tells Traveler.es.
Wheat semolina is obtained from a precooked dough of wheat flour, water and salt. From there the balls are made that will later become couscous.
for Ahmed the best time of the year to eat couscous is in winter, as it is a hot dish and makes you warm. Being traditional to eat it on Fridays, and considered a dish symbol of hospitality. “The traditional couscous is with lamb, raisins and almonds, but it can also be eaten with chicken, veal, just with vegetables... it depends on the taste of each one, but it can be improvised", details the chef, pointing out that The most important thing in the preparation of this dish is to steam it, requiring several firings.
That's how authentic the room is in the Ahmed Saidi restaurant, Madrid.
In Al-Mounia they know very well how to prepare the perfect menu where couscous has a great role. A variety of starters, a chicken or seafood pastry, a lamb couscous as the main course (which is the most traditional) and second a lamb ambrosia tagine or lamb shoulder, ending, of course, with the typical Moorish tea and artisan cakes. The pairing is recommended by Ahmed depending on the lamb meat. The ideal is a house red (Laburdet in this case), and the white for the seafood pastry and the hake tagine.
Also, There is no single recipe for couscous. Lamb is the traditional ingredient, but it's easy to find couscous with beef or chicken. In some places like Tunisia it is made with Harissa pasta, a sauce made with red peppers, garlic, coriander and spices that gives a special touch to the couscous. It will be for options!
In Al-Mounia the perfect menu ends with the typical Moorish tea and artisan cakes.
SOME OF THE BEST COUSCOUS IN SPAIN
In Spain we eat couscous and it is very good. Although everyone has their own reference, we leave you some recommendations:
Oasis. To eat one of the best couscous in Spain you have to go to this Ceuta restaurant that is located on Mount Hacho . This balcony to the Strait of Gibraltar has priceless lamb couscous, worthy of a caliph. Now you have a reason to visit Ceuta (San Antonio, 89, Ceuta).
Al-Mounia. More than fifty years of Moroccan cuisine and some international recognition for its savoir faire make this restaurant a benchmark in the capital. Up to six different couscous dishes can be found made by the experienced hands of Ahmed in a restaurant located in one of the most central areas of the capital Recoletos, 5, Madrid).
Alcuzcuz from Alhuzema. A small piece of Morocco that competes for the best couscous in the capital. Located between the neighborhoods of Malasaña and Chueca, this family restaurant is the second oldest Arab restaurant in the capital. Here you eat between tiles and it is always better to seek advice. Simplicity and excellence go hand in hand (Farmacia, 8, Madrid).
Volubilis. Lebanese and Moroccan cuisine are inseparable here. Very good couscous is made in Barcelona, but Volubilis' commitment does not leave anyone indifferent. Its Couscous Volubilis is with chicken and has a sweet and intense flavor for the caramelized onion and raisins that accompany it (Tamarit, 151, Barcelona).
Arrayanes. One of the obligatory stops on your visit to Granada is this exotic restaurant of reputed fame. Lamb, chicken or beef to choose from for a couscous that takes you to the best of Al-Andalus. It currently keeps its doors closed due to the COVID situation but will soon open its doors again (Cuesta de Marañas, 4, Granada).
Vegetable couscous at the Volubili restaurant in Barcelona.
BONUS TRACK FOR THE CURIOUS
Couscous is a dish that meets Don Quixote. This It may be due to the captivity of Cervantes in Algiers, an imprisonment that lasted for five years. At that time it is not surprising that the genius of literature came into contact with the dish, which was a common food.
Although tabbouleh is a salad that has become popular thanks to couscous, its base ingredient is bulgur wheat. Bulgur has a simpler manufacturing process than couscous and it becomes the grain of wheat processed and broken. Always ask what they do with the tabbouleh you order at your favorite restaurant.
couscous It was a very common dish in the Spain of the Reconquest. During the seven centuries of Islamic occupation, couscous was a dish that was consumed throughout the geography of our country. There is data that this recipe existed in Spain since the 13th century.
Couscous should not be confused with tabbouleh (pictured), a salad of parsley, tomato, onion and bulgur.
COUSCOUS FESTIVAL
Sicily is another place in Europe with a great couscous tradition. The Sicilian region of Trapani gives its name to a couscous dish made with fish from the Mediterranean Sea. Prawns, chickpeas and even octopus can be found in the famous Trapanese couscous. Also, Every year the Couscous Festival is held in San Vito Lo Capo, a beautiful fishing village located to the west of the island. This year it will be held from September 17 to 26 if the Covid-19 allows it.
There is a sweet variant of couscous that is served on special occasions just before dessert. Its about Seffa, a sweetened couscous dish where the lamb disappears and other ingredients such as almonds, cinnamon and butter come into play.