Final answer:
Couscous is a staple dish in Moroccan cuisine, made from steamed balls of semolina that are often flavored with a meat and vegetable stew. It is prepared in a couscoussier and involves multiple steamings to achieve the perfect fluffy texture. Digestive upsets when moving can result from dietary changes, water differences, and exposure to new bacteria.
Step-by-step explanation:
Couscous is a traditional North African dish made from tiny steamed balls of crushed durum wheat semolina. In Morocco, couscous plays a central role in the culinary tradition, often being prepared for special occasions and family gatherings. Preparing couscous in Morocco involves first coating the semolina in a little oil, water, and sometimes flour to form small granules. These granules are then placed in a special steaming vessel known as a couscoussier. The couscous steams over a pot of boiling stew, often filled with meat, spices, and various vegetables. This method allows the couscous to absorb the flavors from the stew below.
Customarily, the process involves multiple steamings to ensure the couscous remains fluffy and separate, rather than clumping together. Once cooked, it is served in a large communal dish, with the vegetables and meat spread on top or around the mound of couscous. Moroccan families gather around the dish, often using their hands or a spoon to form a ball of couscous mixed with the stew to eat.
People may experience temporary digestive upsets when relocating due to changes in regional diets, water composition, and the exposure to new bacterias their bodies are not accustomed to. It can take time for one's digestive system to adjust to these changes, and such adjustments are common when moving from one place to another.