Publisher's Synopsis
Couscous, like the tagine, is a traditional dish emblematic of the Maghreb countries (Tunisia, Morocco, Algeria, Libya, Mauritania and Western Sahara). Indeed, durum wheat semolina is the staple food of these countries. It is different from common wheat, also called "wheat", which is used to make bread, pizza, etc. ... etc... And the term "couscous" refers to both the semolina (once steamed) and the whole dish.in this book we're going to prepare the Moroccan couscous, it's most popular among them.
