Couscous
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18
Couscous served with vegetables and chickpeas | |||||||
| Alternative names | Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch | ||||||
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| Course | Main course, side dish or dessert | ||||||
| Place of origin | Numidia | ||||||
| Main ingredients | Semolina | ||||||
| Variations | Moghrabieh, maftoul | ||||||
| 150 kcal (628 kJ) | |||||||
Nutritional value (per 1/4 cup, dry serving) |
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Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.: 250 It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria.
In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.
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