Couscous or kuskus (pronounced /ˈkuːskuːs/ in the US, /ˈkʊskʊs/ in the UK; Berber Seksu - Arabic: كسكس, called maftoul in Jordan, Lebanon and Palestine) is a food from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.
The dish is a primary staple throughout the Maghreb;[2] in much of Algeria, Morocco, Tunisia, and Libya it is also known as ṭa`aam طعام, "food".[citation needed] It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
The dish is a primary staple throughout the Maghreb;[2] in much of Algeria, Morocco, Tunisia, and Libya it is also known as ṭa`aam طعام, "food".[citation needed] It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is also very popular among Jews of North African descent. It is eaten in many other parts of the world as well.
Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.
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