Couscous and "keskes" in Tuareg. The origin of couscous appears to be in the region from eastern to northern Africa where Berbers used it as early as the 7th century. Recognized as a traditional North African delicacy, it is a common cuisine component among Maghreb countries. Ibn Battuta (b. Morocco, 1304-1368? AD) stated in his "Rihlah" (Travels), indicating what may be the earliest mention of couscous (kuskusu) in West Africa from the early 1350s: Couscous was traditionally made from the hard part of the durum, the part of the grain that resisted the grinding of the millstone. The semolina is sprinkled
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,