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 Indeed, couscous was voted as the third-favourite dish of French people in 2011 in a study by TNS Sofres for magazine "Vie Pratique Gourmand", and the first in the east of France. Couscous with fish soup is a traditional dish in Trapani, Sicily. In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, and nuts and topped with cream. In Palestine, maftoul is considered as a special type of couscous but made from different ingredients and a different shape. It is larger than North African couscous, but is similarly steamed and often served