Couscous
Couscous (/ˈkʊskʊs/ or /ˈkuːskuːs/) is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
Couscous served with fish is also a staple food in Western Sicily, and is featured as a traditional food product officially recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.
Couscous was voted as the third favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in East of France.
Couscous (/ˈkʊskʊs/ or /ˈkuːskuːs/) is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
Couscous served with fish is also a staple food in Western Sicily, and is featured as a traditional food product officially recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.
Couscous was voted as the third favourite dish of French people in 2011 in a study by TNS Sofres for magazine Vie Pratique Gourmand and the first in East of France.