couscous

Couscous (pronounced /ˈkʊskʊs/ or /ˈkuːskuːs/) is a food consisting 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. Other variations exist and other cereals may be used, for instance, the Levantine variant, popular also in Israel, is slightly more than twice the diameter and made of hard wheat instead of semolina. 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. It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily's Province of Trapani, as well as in Greece, Cyprus and parts of the Middle East. It is particularly popular among Jews of North African descent such as the Berber Jews, and is eaten in many other parts of the world as well.