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.
Slow steaming Slow steaming Slow steaming refers to the practice of operating transoceanic cargo ships, especially container ships, at significantly less than their maximum speed. An analyst at National Ports and Waterways Institute stated in 2010 that nearly all global shipping lines were using slow steaming to save money on fuel. Slow steaming was adopted in 2007 in the face of rapidly rising fuel oil costs (July 2007 to July 2008: 350 to 700 USD/tonne). According to Maersk Line, who introduced the practice in 2009–2010, slow steaming is conducted at . Speeds of were used on Asia-Europe backhaul routes in 2010. Speeds