Moroccan Couscous

It is made from durum wheat semolina. The vegetables that make up the couscous vary from recipe to recipe.

It is one of the emblematic dishes of Maghreb kitchens and, more broadly, Jewish kitchens from North Africa, Africa and the Mediterranean. The first traces of couscous are found in burials of the time of Massinissa, Berber king of Numidia (current northern Algeria), one of the cradle of wheat cultivation. It is known in France since the sixteenth century and appears in the daily kitchen of the French at the beginning of the twentieth century, when they incorporate cultural elements from the colonial empire, even more so when the black feet of Algeria bring it during of the 1962 exodus. It is today, according to a cookbook, the third favorite salty dish of the French

I am pleased to share with you this application that contains recipes of couscous Moroccan and Algerian Tunisian

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Moroccan Couscous
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