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,
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