Couscous
Couscous served with vegetables and chickpeas | |||||||
| Alternative names | Kesksou, seksu, ta'ām, kosksi, aberbuc, uccu | ||||||
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| Course | Main course, side dish or dessert | ||||||
| Place of origin | Maghreb | ||||||
| Main ingredients | Semolina | ||||||
| Variations | Moghrabieh, maftoul | ||||||
| 150 kcal (630 kJ) | |||||||
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Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria.
In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.