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Couscous (Arabic: كُسْكُس, romanized: kuskus) is a
traditional North African dish of
small steamed granules of
rolled semolina that is
often served with...
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Algerian couscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) –
sometimes called kusksi, kseksu, or seksu, is a
North African...
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Israeli couscous (Hebrew: פְּתִיתִים, p'titím, lit. 'flakes', singular: פְּתִית, p'tít, lit. 'flake') –
sometimes called pearl couscous – is
toasted pasta...
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covered with a fine-grain
couscous. The
couscous pasta is
therefore cooked with
aromatic steam.
During the
cooking process, the
couscous needs to be regularly...
- (French: La
graine et le mulet, lit. 'the
grain and the mule'),
titled Couscous in the UK, is a 2007 Franco-Tunisian
drama film
directed by Abdellatif...
- soup or sauce. Angola: funge, fúngi Benin: santana,
foufou Cameroon:
couscous,
couscous de
manioc Central African Republic:
foufou Congo-Kinshasa and Congo-Brazzaville:...
- is the name
given to co****ly
milled durum wheat mainly used in
making couscous, pasta, and
sweet puddings. The term
semolina is also used to designate...
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similar to
North African berkoukes,
Levantine moghrabieh, and
Middle Eastern couscous.
Fregula comes in
varying sizes, but
typically consists of
semolina dough...
- Mauritania, Morocco, and Tunisia. Well-known
dishes from the
region include couscous, pastilla,
tajine and shakshouka. The
cuisine of the Maghreb, the western...
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usually eaten grilled.
While not in
traditional Maghrebi couscous, it is
often used in
couscous royal in France. It is also
eaten in
sandwiches and with...