- The Traditional Harvesting of the Couscous Grain -
The Planting
Every year in June, uneaten couscous grain is placed in a small bag, hold closed by delicate green ribbons - color that is believed auspicious for the future harvest. Each bag is then placed inside a narrow channel and covered in soil.
The Seeding
Couscous grain needs of course lots of sun and water, which is abundant in the area where it is cultivated, but also calls for regular amount of anchovy sauce: once a week is the usual frequency, to allow the grain to be strong enough to make it through the soil layer after having consumed the nutrients provided by the bag and ribbon.
The Growth
When the young couscous plant begins sprouting in September - it remains buried into the ground in its non germinated form during two whole months, special attention is drawn to the colors of its first leaf: if it turns red it is understood as a sign that one will be able to use the future harvest for highly spicy and salty meals, whereas if it takes a strong green color it is most preferably allocated to milder or sweet recipes.
The Fruiting
When the couscous sprout is about 10 cm high, which occurs in early October, it begins producing caryopses (the future couscous grains); they will be harvested only once the heavy rain has softened enough its core so that it becomes edible.
The Harvesting
In November, every household gathers in the fields to start harvesting. Couscous grain is removed from its stem by gently cutting it off its base using a special instrument, the cousclipper, which can be found in every house in the area. When harvest comes to an end, everyone joyfully gathers around the new crops heap and celebrates for 5 days and a half.
