What do Casablanca and Candiac, Que., have in common? Couscous
Did you know that 400 tons of couscous is shipped across the Atlantic every year? Join chef Ricardo Larrivée as he gets to the root of this golden grain.
For Majid Jamaleddine and his family, making couscous has always been a Canadian affair. Jamaleddine is the founder of Zinda Products. He was born in Casablanca, Morocco, and even back in north Africa, he was making couscous with Canadian wheat.
The key to great couscous is semolina — the purified wheat middlings of durum wheat. Durum wheat grows abundantly in the Canadian prairies. Once the semolina is grown and harvested in Western Canada, it's boiled, stirred, cooked, dried and packaged for global consumption. Sixty per cent of the couscous will end up in grocery stores all over North America, and over 400 tonnes make their way to Europe.
Join chef Ricardo Larrivée as he gets to the root of this golden grain.