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.
Chakhchoukha fine semolina and, after baking, is torn by hand into small pieces. When eating in individual plates, about two handfuls are put in the plate and then the sauce or stew is poured on top. The "marqa" or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family. The main spices used for the stew are dried red chillies, caraway, ras el hanout, black pepper and cumin. There is a variant of this dish in