The North African dish made from steamed semolina granules and commonly served with vegetables or meat is couscous.
Couscous consists of tiny granules traditionally formed from semolina, the coarse flour of durum wheat. The granules are moistened, rolled, and steamed, often several times, producing a light texture. It is commonly served beneath a stew of vegetables, chickpeas, or meat, with broth added at the table or during serving.
Couscous is a staple across the Maghreb, particularly in Morocco, Algeria, Tunisia, and Libya. Preparation and presentation vary by region, so there is no single universal topping. In 2020, UNESCO inscribed the knowledge and practices concerning couscous on its Representative List of the Intangible Cultural Heritage of Humanity.
It is often mistaken for a grain, but traditional couscous is a pasta product made from wheat. Pearl couscous is a larger, machine-made variety and differs from North African couscous.