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Couscous is a coarsely ground semolina pasta that is a dietary staple in North African countries. It is also widely used in Middle Eastern countries and has become popular in American dishes. It is made of semolina, flour, salt, and water. Similar to rice in shape, color, and texture, it is used in many dishes as rice would be. A grain of couscous is similar in size to a grain of sugar.
Popular in Algeria, Libya, Morocco and Tunisia, couscous is most often served with meat, mostly chicken, lamb or mutton, and vegetables. Each country seasons couscous differently. Moroccans use saffron, which creates a yellow colored dish, and might top couscous with fish and a sauce of raisins and onions. Algerians add tomatoes to their couscous and Tunisians create a spicy dish with harissa sauce, a hot pepper sauce.
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