Couscous red, spicy sauce. Couscous in Tunisia is served on every occasion; it is also served in some regions (mostly during Ramadan), sweetened as a dessert called masfouf. In Libya, it is mostly served with meat, specifically mostly lamb, but also camel, and very rarely beef, in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey, and locally referred to as "maghrood". Couscous is also very popular in France, where it is now considered a traditional dish, and
Couscous on special occasions in a chicken broth with garbanzo beans and tender pieces of chicken taken off the bone. Maftoul is an Arabic word derived from the root "fa-ta-la", which means to roll or to twist, which is exactly describing the method used to make maftoul by hand rolling bulgur with wheat flour. Maftoul is a special dish in Palestinian cuisine and not every cook knows how to prepare it. In fact, there is an annual Maftoul Festival which involves a competition held in Bir Zeit every year. Couscous may be used to make a breakfast tabbouleh salad. Though usually