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 with vegetables (carrots, potatoes, turnips, "etc.") cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton). In the Sahelian countries of West Africa, such as Mali and Senegal, pearl millet is pounded or milled to the size and consistency necessary for the couscous. In Algeria and Morocco it is also served, sometimes at the end of a meal or just by itself, as a delicacy called ""sfouff"". The couscous is usually steamed several times until it is very fluffy and pale in color. It is then sprinkled with almonds, cinnamon and sugar. Traditionally,