HIBAPRESS – Rabat
In one of the most ambitious spaceflights of the modern era, the importance of the "Artemis II" mission is not limited to its scientific and technical dimensions, but also extends to precise daily details, including what the four astronauts eat during their journey around the moon.
Food in space is no longer just a means of survival, but has become a crucial element in maintaining the physical and psychological balance of the crew, especially in a mission that lasts about ten days without the possibility of obtaining any external supplies.
189 food and beverage items
According to data issued by "NASA" and specialized American media reports, a food list has been prepared that includes approximately 189 food and beverage items, carefully selected to meet strict standards related to safety and ease of consumption in a zero-gravity environment.
These meals rely on multiple technologies, most notably drying and rehydration with water, or heat sterilization, while avoiding foods that may leave crumbs that threaten the safety of devices inside the vehicle.
Couscous on a tour around the moon
Within this diverse list, the dish "Couscous with Nuts" stands out as one of the remarkable choices, not only for its cultural symbolism, but also for its technical suitability for space conditions.
According to American sources, including the magazine "Scientific American," the inclusion of "Couscous with Nuts" in the crew's meals, and even its appearance in a breakfast during a live NASA presentation. Other media reports also indicated that it is sometimes served with vegetables such as cauliflower, in a modified form that suits the requirements of spaceflights.
The choice of couscous is attributed to its unique properties; it is easy to prepare by rehydration, rich in carbohydrates that provide quick energy, and its granular texture does not pose a significant risk in terms of fragmentation compared to other foods such as traditional bread. These advantages made it a practical choice within a diet carefully designed to avoid any potential risks inside the "Orion" vehicle.
The Moroccan dish in space
The presence of couscous on the food list of an American space mission is not without deeper connotations, as it reflects the openness of modern space programs to the diversity of global food cultures. The dish, which has its roots in Morocco, and was included in UNESCO's intangible cultural heritage, is today finding its way into space, in a context that reflects the marriage of science and culture.
The meals of the "Artemis II" astronauts reveal another side of spaceflights, where advanced technology meets simple human details, and "couscous" remains an expressive example of how a traditional dish can cross from the tables of Earth to the orbit of the moon.
