One of the most popular Maghrebi dishes. This dish is also eaten in other arabic countries like Algeria, Tunisia, Egypt and so on ...
Couscous dates for so long, it's even mentioned by Abou Darid in the 10th century.
This dish is prepared using small steamed balls of crushed durum wheat semolina. Couscous has got a lot of types : it either comes with Tfaya ( cut oignons which are cooked along with dried raisins and cinnamon too), it either comes with cooked vegetables and legums like carrots, pumpkin, potatoes sometimes, and lettuce in addition to chickpeas. Which honestly gives an amzing mixture that tastes so well.
Note that Couscous is often eaten using spoons in urban cities whereas rural families prefer to eat it with their hands. This Morocca dish is usually eaten on Friday, it's been a habit since Kartajis' colonization.
PS : According to tradition when couscous comes with Tfaya, chicken is served with it. Unlike vegetable Couscous which is usually served with meat. And also there are cases when both types of Couscous are mixed together
