Looking for the best authentic, traditional couscous (or kuskus as it’s called in the African nations of Egypt, Tunisia, Algeria, Libya, and Morocco and maftoul in Lebanese and Israeli or Palestinian food cuisine) recipes? Couscous is a staple grain from semolina wheat or pounded pearl millet. Please browse our collection of free couscous recipes in the categories at right or do a search at the top of any page.

Couscous is the name of a green made from a mixture of wheat semolina, wheat flour and water. Couscous used to be prepared at home in almost a scientific dosage of thin wheat semolina, flour and water, requiring above all, a unique dexterity. Today couscous is sold ready – made, in a fine medium or coarse-grained versions. The finest version is couscous seffa, or in couscous mesfouf, both of which are fairly dry varieties of couscous. The medium grain version is normally used for all other couscous. Serve with a stock. In the course’s version, in which each couscous grain can be 3 to 4 mm in diameter is used for berkouks, a couscous with milk and butter, traditionally served either was salt or sugar and Morocco on the Jewish Pourim holiday.

Couscous is a complete and convivial dish which is become the national dish of North Africa. It’s grain is the basis of dozens of different recipes, sweet or spicy, including either vegetables and/or meat, poultry, offal (mainly in Algeria, and for instance in the famous Algerian Jewish couscous barbouche with osbane – a thick offal sausage) , and fish (particularly in Tunisia where the Jews have elected fish couscous as the traditional Friday night Shabbat meal). Couscous grain, with special ingredients is also used as a stuffing. A couscous dish usually has four main ingredients: steamed grain, different vegetables, meat and stock, which can be meat and/or vegetable stock or milky stock or can be serve with buttermilk. Couscous may be accompanied by little side dishes: chickpeas, raisins and harissa.

A good. Couscous is one in which the steaming of the grain is perfect, meaning light, fluffy with all the grains perfectly detached and not pasty.

Please enjoy our wide selection of couscous recipes from the northern African countries such as Morocco, Tunisia, and Algeria, and including other cuisines such as Lebanese.

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