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
Couscous has also become common in Spain, Portugal, Italy, and Greece. Indeed, many polls have indicated that it is often a favorite dish. Couscous is served in many Maghrebi restaurants all over the world. In France, Spain and Italy, the word "couscous" ("cuscús" in Spanish and Italian; "cuscuz" in Portuguese) usually refers to couscous together with the stew. Packaged sets containing a box of quick-preparation couscous and a can of vegetables and, generally, meat are sold in French, Spanish and Italian grocery stores and supermarkets. In France, it is generally served with harissa sauce, a style inherited from the Tunisian cuisine.