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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.
Couscous is a small, round pasta, not a grain. Israeli couscous, also known as ptitim, is similar to standard couscous, but it is larger and resembles a small pearl. Israeli couscous is most often made with refined white flour, but whole wheat Israeli couscous is a fun whole grain option.