The problem is growing antibiotic resistanceâthe ability of bacteria to resist the effects of an antibiotic. Antibiotic resistance occurs when bacteria undergo a genetic change that reduces or eliminates the effectiveness of drugs or other agents designed to cure or prevent infection.
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.
Arrange the couscous on white kitchen towels and leave to dry for 1 to 2 hours, depending on the humidity that day. With your fingers, rub the couscous with olive oil. Couscous is steamed one, two, or three times over broth. The number of times one steams is based on cultural preferences.ouscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat (Triticum turgidum var.