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couscous

Couscous () 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 sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

AI overview

Couscous is a traditional North African dish made from small steamed granules of rolled semolina, typically served with stew on top. Similar dishes made from other grains like pearl millet, sorghum, and bulgur are also sometimes called couscous in other regions.

AI-generated from the Wikipedia summary — may contain errors.

Key facts

Food.name: Couscous
Food.image: Moroccan cuscus, from Casablanca, September 2018.jpg
Food.image_size: 235px
Food.caption: Couscous served with vegetables and chickpeas
Food.alternate_name: Kesksou, seksu, ta'ām, kosksi, aberbuc, uccu
Food.place_of_origin: Maghreb
Food.course: Main course, side dish or dessert
Food.main_ingredient: Semolina
Food.variations: Moghrabieh, maftoul
Food.serving_size: , dry
Food.calories: 150
Food.protein: 5
Food.fat: 0
Food.carbohydrate: 30

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 188 products

aNutri-Score

3NOVA · Processed food

Energy: 322 kcal
Fat: 1.4 g
— of which saturates: 0.3 g
Carbohydrates: 63.9 g
— of which sugars: 2.5 g
Fibre: 3.9 g
Protein: 11.2 g
Salt: 0.44 g

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via Open Food Facts · ODbL

Wikidata facts

Image: Moroccan cuscus, from Casablanca, September 2018.jpg

Show 4 more facts

described at URL: ich.unesco.org/es/RL/01602
Commons category: Couscous
native label: seksu
food energy: 112

Sources (6)

via Wikidata · CC0

~16 min read

Article

20 sections

Contents

Etymology
History
Preparation
Recognition
Local variations
Algeria
Egypt
Tunisia
Libya
Malta
Mauritania
Morocco
Similar foods
Cuscuz
Moghrabieh
Maftoul
Dishes with similar names
See also
Notes
References

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.