Couscous

Couscous is a traditional North African food made from small steamed granules of rolled semolina, usually served with a stew or vegetables spooned on top.

Couscous is a traditional North African food made from small steamed granules of rolled semolina, usually served with a stew or vegetables spooned on top. The term also refers more broadly to similar dishes made from other grains in parts of West Africa. It is a staple food across the Maghreb and is widely eaten in Mediterranean and global cuisines.

Definition

Couscous is a dish made from small granules of semolina that are steamed and served with a topping or sauce. In common usage, the name can refer both to the ingredient and to the prepared meal.

Origins and regional significance

Couscous originated in North Africa and is a staple of Maghrebi cuisine. It is especially associated with Morocco, Algeria, Tunisia, Libya, and Mauritania, and has long been part of everyday and celebratory meals.

Preparation and variations

Traditional couscous is steamed, often in a couscoussier, over a simmering stew. Variants also exist using other cereals such as pearl millet, sorghum, or bulgur, especially in West Africa.

Global spread

Couscous spread beyond North Africa through historical trade and, later, French colonial connections. By the early 20th century, it had entered French and broader European cuisine.