Couscous
 Couscous served with vegetables, chickpeas, partridge eggs and tfaya (a confection made of caramelized onions, raisins, and spices) | |||||||
| Alternative names | Kesksou, seksu, ta'ām, kosksi, aberbuc, uccu | ||||||
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| Course | Main course, side dish or dessert | ||||||
| Place of origin | Maghreb | ||||||
| Main ingredients | Semolina | ||||||
| Variations | Moghrabieh, maftoul | ||||||
| 150 kcal (630 kJ) | |||||||
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Couscous (Tamazight: ⵙⴽⵙⵓ seksu or ⴽⵙⴽⵙⵓ keskesu), 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 often cooked in much the same way in West Africa, and the resulting dishes are sometimes called couscous in English, French, and Hassaniya Arabic.
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.
In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.