Couscous

Couscous is a very popular dish known as kuskus in the whole Maghreb (Morocco, Algeria, Tunisia), Egypt and Libya. The name in Lebanon and the Palestinian territories is maftoul. Kuskus is a dish consisting of semolina granules coated with finely ground wheat flour. Semolina is hard wheat flour ground coarsely to separate the starch from the germ and bran. It is an intermediate product of the process to produce flour.

Couscous is generally accompanied by vegetables and chickpeas. It is frequently cooked as a stew. It is served with meat and sometimes, fish. It has a delicious spicy taste.

Lately you can see couscous in hotel buffets presenting the ingredients separately, so that the customers can mixed them as they like and add more or less broth.

To prepare properly the couscous, the people from North Africa use a steamer called kiskas in arabic or couscoussière in French.

Couscous is an excellent Mediterranean dish. It can be presented in multiples ways, including the Cuscus salad.