Couscous kind of parboiled dried cracked wheat of similar size to couscous, cooked by adding boiling water and leaving for a few minutes to soften. Couscous Couscous ( ' ; ') is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum especially in the Sahel and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the North African cuisines of Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt.
Mesfouf Mesfouf Mesfouf, or Masfouf () is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil. This food is quite popular in the Maghreb. It is conventional to consume the Mesfouf during the holy month of Ramadan. It is served at traditional celebrations or family meals. In Algeria, it is served as a main dish made of peas and beans. According to them, it is advisable to drink it with some whey or yoghurt to facilitate digestion even though it is lighter than couscous. There are many local recipes for