What it is: Coarsely chopped wheat which is steamed and then dried. Its hydration before use is easily done in hot water.
It belongs to the so-called oriental pasta. It has its roots in the courtyards of the Mediterranean, where women, with infinite patience, shaped the small lumps of dough by hand and boiled them in a little water.
Couscous or couscouses is used as an accompanying pasta in many dishes and is also a staple food in the kitchens of many other Mediterranean countries, especially in North Africa and the Middle East. In fact, in various countries of the Middle East, couscous is the main dish in the family meal on Friday. And in Morocco the word couscous is synonymous with the word food!