Couscous

Couscous is a traditional North African food made from small steamed granules of rolled semolina, usually served with a stew or vegetables spooned on top.

Couscous is a North African staple made from steamed semolina granules. It's often served with a stew or vegetables spooned over top.

What it is

Couscous refers both to the small steamed granules of rolled semolina and to the finished dish. It is not a grain but a pasta-like product made from durum wheat. The granules are traditionally steamed, often in a couscoussier over a simmering stew, so they become light and fluffy and absorb the flavours from below.

Where it comes from

Couscous originated in North Africa and is a staple of Maghrebi cuisine. It is especially associated with Algeria, Tunisia, Mauritania, Morocco, and Libya. It has been part of everyday and celebratory meals for centuries, and its use spread globally through trade and French colonial connections.

How it's made and eaten

Traditional couscous is prepared by steaming the semolina granules, often above a stew. The finished dish is served with meat, fish, or vegetables spooned on top. In West Africa, similar dishes made from pearl millet, sorghum, or bulgur are also called couscous. By the early 20th century, it had entered French and broader European cuisine.