Couscous

Couscous is a traditional dish made from small grains of semolina, usually prepared from durum wheat. The grains are moistened, rolled into small pieces and steamed, which gives them their light and slightly fluffy texture.

Couscous is often served with a stew containing vegetables, meat, fish or legumes, depending on regional traditions. The preparation method and accompanying ingredients vary widely across North Africa, where many families have their own recipes passed down through generations.

Couscous has deep roots in the culinary traditions of the Maghreb, particularly in countries such as Algeria, Morocco, Tunisia and Libya. Archaeological evidence suggests that early forms of couscous were prepared in North Africa many centuries ago.

Over time, the dish spread beyond the region and became known in many parts of the world. In 2020, couscous and the knowledge, practices and traditions linked to its preparation were recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity. Today, couscous remains a symbol of sharing, often served during family meals, celebrations and special occasions.