Copied from wikipedia:
Couscous (pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/) is a grain dish of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimetre in diameter before cooking. Different cereals may be used. Some variants popular in Israel use granules of hard wheat which are twice the usual diameter. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with tabouli), or as a side dish.
The dish is a traditional staple throughout the Maghreb, where it is thought to have originated. It is also popular in the West African Sahel, in France, Spain, the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus and parts of the Middle East. It is particularly popular among Jews of North African descent such as the Algerian Jews, Tunisian Jews and Moroccan Jews,[2] and is eaten in many other parts of the world as well. |