Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Couscous own as a main dish. The original name may be derived from the Arabic word "Kaskasa", meaning "to pound small" or the Berber "Seksu", meaning "well rolled", "well formed", or "rounded". Numerous different names and pronunciations for couscous exist around the world. Couscous is or in the United Kingdom and only the latter in the United States. It is sometimes pronounced "kuskusi" () in Arabic, while it is known in Morocco as "seksu"; "kesksu" or ( ; in Algeria as "kosksi" ' (, literally meaning "food"); in Tunisia and Libya "kosksi" or "kuseksi" , in Egypt "kuskusi" (), Sicily "cuscusu"