Couscous cheesecloth. There is little archaeological evidence of early diets including couscous, possibly because the original "couscoussier" was probably made from organic materials that could not survive extended exposure to the elements. The couscous that is sold in most Western supermarkets has been pre-steamed and dried. It is typically prepared by adding 1.5 measures of boiling water or stock to each measure of couscous then leaving covered tightly for about five minutes. Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice). In Tunisia, Algeria, Morocco, and Libya, couscous is generally served
Attiéké Attiéké Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin. In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew. Fresh attiéké can spoil