The market · Grains and flours · North Africa

Couscous

Tiny pellets of semolina rolled with water and dried — the Maghreb's staple, steamed over a stew.

mild · wheaty

Kinds

Fine and medium
The everyday kind; most sold outside North Africa is pre-steamed, or 'instant'.
Giant
Larger balls; Palestinian maftoul and Sardinian fregola are relatives.

Goes with

lambchickpeaharissabutter

Knowing it

Where to buy
Anywhere; North African grocers for coarser and wholewheat kinds.
A little history
In 2020 UNESCO listed couscous as intangible heritage shared by Algeria, Mauritania, Morocco and Tunisia.
Worth knowing
For instant couscous: equal volumes of couscous and boiling salted stock, cover for five minutes, then fork through with butter or oil.

Kitchens that keep it in

MoroccoMoroccanSlow tagines, steamed couscous and sweet-savoury pastries, scented with warm spice, preserved lemon and handfuls of fresh herbs.11 classics

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