Couscous Marocain

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

It is with Tajine, one of the emblematic dishes of traditional Maghreb cuisine and, more broadly, Jewish cuisine from North Africa, 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.