Des journées consacrées au Couscous dans ses différentes variantes ont été ouvertes jeudi à Alger, par la ministre de la Culture et des Arts, Malika Bendouda, suite à l’inscription, mercredi, du couscous des savoirs, savoir-faire et pratiques liés à sa production, au patrimoine culturel immatériel de l’humanité par l’Unesco.
Organisées dans une ambiance festive au Palais de la Culture Moufdi-Zakaria, ces journées, ouvertes au public du 17 au 21 décembre dans le respect strict des mesures de prévention sanitaires, ont été placées sous l’intitulé, “Le couscous, mets des rencontres”, à l’occasion de son inscription au patrimoine mondial de l’humanité au nom de l’Algérie, de la Tunisie, de la Mauritanie et du Maroc.
De grands panneaux d’information expliquent aux visiteurs les différentes étapes de préparation du couscous, avec les ingrédients et ustensiles utilisés présentés en images.
Une partie des différentes variantes du couscous algérien, notamment celles des régions d’Alger, Tipaza, Blida, Boumerdès, Tizi-Ouzou, Bejaia, Annaba, Mila et Boussaâda a été présentée.
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