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 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