The North African staple made from steamed semolina granules is called couscous.
Couscous is produced by rolling moistened semolina, usually durum-wheat semolina, into tiny granules. Traditional preparation involves steaming the granules, often more than once, until they become light and fluffy. It is served with vegetables, chickpeas, meat, or stew.
The dish is strongly associated with the Maghreb, especially Morocco, Algeria, Tunisia, and Libya. In many North African meals, couscous is placed beneath a richly flavored stew so that it absorbs the cooking juices.
Couscous is often confused with bulgur. Bulgur is wheat that has been parboiled, dried, and cracked, while couscous is formed from semolina dough. Pearl couscous, also called Israeli couscous, is a larger, later-developed product.