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
Dogra with them against the Sikhs. Wheat, maize and bajra are staple food besides rice, cereals and a tangier preparation made out of mango or tamarind popularly known as "maani". The whole dish is called "dal puth maani" and is savoured as a combination. "Mitha madra" is a favourite and is cooked from milk, dry fruits, and semolina. Preparations of "rajmash" (a special variety of red kidney beans); "auria" a dish of curd fermented by rye; "ambal" made from pumpkin, jaggery and tamarind are favourites, especially during ceremonial cooking. The expert cooks are called "Siyans", usually Brahmins. "Kalari" is a milk