Couscous is a traditional dish popular around the world. It is a staple food in many countries, particularly Morocco, Algeria, Tunisia, and Libya. The word “couscous” comes from the Berber word “Seksu,” which means well-rolled or well-formed.

Couscous is made from semolina, which is a coarse wheat flour that is mixed with water to form small pellets. These pellets are then steamed until they are soft and fluffy. Couscous can be served with a variety of ingredients, including meat, vegetables, and spices.

History:

Couscous is believed to have originated in the region of North Africa that is now Morocco. It is thought to have been eaten by the Berbers, who were the indigenous people of the region. Over time, the dish spread to other parts of North Africa and became popular throughout the region.

Types:

There are several types of couscous, including Moroccan, Algerian, Tunisian, and Libyan couscous. Moroccan couscous is the most well-known type of couscous, and it is typically made with lamb, vegetables, and spices. Algerian couscous is often made with chicken or beef, while Tunisian couscous is typically spicier than other types. Libyan couscous is made with a mixture of vegetables, meat, and spices.

Ingredients:

The main ingredient in couscous is semolina, which is made from durum wheat. Other ingredients that are commonly used in couscous include meat (such as lamb, chicken, or beef), vegetables (such as carrots, onions, and tomatoes), and spices (such as cumin, coriander, and cinnamon). Olive oil is often used to cook couscous and to add flavor to the dish.

Here is a tasty couscous recipe:

Moroccan Couscous with Vegetables and Chicken…How to make this tasty dish?