Couscous
Tiny granules of rolled semolina, steamed and served with stew. It is the staple of North Africa.
Also: seksu, kuskus
Couscous is made by sprinkling durum wheat semolina with salted water and rolling it by hand into small grains. These are steamed, traditionally two or three times, in a perforated pot set over a simmering stew of meat and vegetables. The stew is then ladled over the grains. It is the Friday and festival dish of Morocco, Algeria and Tunisia. In 2020 UNESCO recognised the knowledge and practices of couscous in a joint listing by four Maghreb countries.