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.
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