Couscous

(كسكسي, in Arabic) is on the one hand a durum wheat semolina prepared with olive oil (one of the traditional staple foods of the Maghreb countries) and on the other hand, a recipe for cuisine from the Berber cuisine, based on couscous, vegetables, spices, olive oil, and meat or fish.

It is with the tajine, one of the emblematic dishes of the traditional cuisine of the Maghreb and, more broadly, North African Jewish cuisine, African cuisine, and Mediterranean diet, cooked according to multiple regional and local cultural variations. The oldest known traces of couscous are found in burials of the third century BC. J. - C., of the time of the Berber king Massinissa of Numidie (in the current north of Algeria), one of the cradles of the culture of the wheat. Known in France since the sixteenth century, it was integrated into French cuisine at the beginning of the twentieth century, via the French colonial empire and the Pieds-noirs of Algeria, and is to this day the third favorite salty dish of the French.
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