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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.
In Tunisia, Algeria, Morocco, and Libya, couscous is generally served with vegetables (carrots, potatoes, turnips, etc. ) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton).