Couscous 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. In Western supermarkets, it is typically sold in instant form with a flavor packet, and may be served as a side or on its
Wonton noodles fresh, smooth thin noodles which are "al dente", free from the taste and odor which is characteristic in many egg noodles when cooked. Third, the bouillon is light brown (prepared from dried flounder) and is usually steaming hot. Lastly, garlic chives are used as a garnish. The first two give the dish a wet but crunchy or crispy mouthfeel. The last two give the dish a unique bouquet. In order to ensure that the noodles are perfectly al dente and free from "noodley" taste, the cooking process and sequence must be meticulously adhered to. The wonton is cooked first, and