Couscous from Israel
Couscous is a traditional Berber dish of semolina(granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
Couscous is a granular form of pasta made from semolina flour, which is ground from durum wheat. Couscous is used in Moroccan cuisine and is common throughout Africa, the Middle East, and the Mediterranean.
Couscous is an ideal alternative to white pasta and rice as it’s high in fibre and a great source of plant-based protein.