couscous
Sign in to saveCouscous () 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.
AI overview
Couscous is a traditional North African dish made from small steamed granules of rolled semolina, typically served with stew on top. Similar dishes made from other grains like pearl millet, sorghum, and bulgur are also sometimes called couscous in other regions.
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Key facts
- Food.name
- Couscous
- Food.image
- Moroccan cuscus, from Casablanca, September 2018.jpg
- Food.image_size
- 235px
- Food.caption
- Couscous served with vegetables and chickpeas
- Food.alternate_name
- Kesksou, seksu, ta'ām, kosksi, aberbuc, uccu
- Food.place_of_origin
- Maghreb
- Food.course
- Main course, side dish or dessert
- Food.main_ingredient
- Semolina
- Food.variations
- Moghrabieh, maftoul
- Food.serving_size
- , dry
- Food.calories
- 150
- Food.protein
- 5
Article
20 sectionsContents
- Etymology
- History
- Preparation
- Recognition
- Local variations
- Algeria
- Egypt
- Tunisia
- Libya
- Malta
- Mauritania
- Morocco
- Similar foods
- Cuscuz
- Moghrabieh
- Maftoul
- Dishes with similar names
- See also
- Notes
- References
Couscous () 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.