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It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Tunisia, Algeria, Morocco, Mauritania and Libya and to a lesser extent in the Middle East and Sicily.
5. Dump couscous onto a tray and break up lumps with a large fork or whisk. Sprinkle with 1/2 cup salted water and rake the grains to keep them separate. Mix in 1 tablespoon olive oil. Gradually add another 1/2 cup water while raking the couscous.