Couscous this dessert is served with milk perfumed with orange flower water, or it can be served plain with buttermilk in a bowl as a cold light soup for supper. Algerian couscous includes tomatoes and a great variety of legumes and vegetables, and Moroccan couscous uses saffron. Saharan couscous is served without legumes and without broth. In Tunisia, it is made mostly spicy with harissa sauce and served with almost everything, including lamb, fish, seafood, beef and sometimes in southern regions, camel. Fish couscous is a Tunisian specialty and can also be made with octopus, squid or other seafood in hot,
Mesfouf Mesfouf Mesfouf, or Masfouf () is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil. This food is quite popular in the Maghreb. It is conventional to consume the Mesfouf during the holy month of Ramadan. It is served at traditional celebrations or family meals. In Algeria, it is served as a main dish made of peas and beans. According to them, it is advisable to drink it with some whey or yoghurt to facilitate digestion even though it is lighter than couscous. There are many local recipes for