Couscous
Traditional Maghrebi dish / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Couscous?
Summarize this article for a 10 year old
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a traditional North African dish[5][6] of small[lower-alpha 1] steamed granules of rolled semolina[7] that is often served with a stew spooned on top. 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.[8][9]: 18 [10]
Alternative names | Kesksou, Seksu, Ta'ām, Barboucha, Aberbouch | ||||||
---|---|---|---|---|---|---|---|
Course | Main course, side dish or dessert | ||||||
Place of origin | Numidia[1][2][3] | ||||||
Main ingredients | Semolina | ||||||
Variations | Moghrabieh, maftoul | ||||||
150 kcal (628 kJ)[4] | |||||||
| |||||||
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya.[11][12]: 250 It was integrated into French and European cuisine at the beginning of the twentieth century,[13] through the French colonial empire and the Pieds-Noirs of Algeria.[14][15][16]
In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list.[17]