: 250 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. : 18 Ĭouscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. 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 ( Arabic: كُسْكُس, romanized: kuskus Berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top.
