What grain is traditionally used to make Moroccan couscous?

Semolina is the grain product traditionally used to make Moroccan couscous.

Couscous consists of tiny steamed granules made primarily from semolina, the coarse meal produced by milling durum wheat. In traditional preparation, the semolina is moistened, rolled into small grains, and steamed several times in a couscoussier. The process produces a light texture rather than the firm, boiled texture of ordinary pasta or rice.

Moroccan couscous is commonly served with vegetables, chickpeas, and meat, especially in a broth or stew arranged over the grains. Couscous is also widespread across Algeria, Tunisia, Libya, and parts of the wider Maghreb, so recipes vary by region. It should not be confused with bulgur, which is cracked and parboiled wheat, or quinoa, which is a seed. In 2020, UNESCO added the knowledge and practices associated with couscous to its Representative List of Intangible Cultural Heritage.