-
Couscous (Arabic: كُسْكُس, romanized: kuskus) is a
traditional North African dish of
small steamed granules of
rolled semolina that is
often served with...
- 'flake') – also
called Israeli couscous – is
toasted pasta in tiny balls.
Despite its name, it is not a type of
couscous (Hebrew: קוּסְקוּס, kus'kus)....
-
Algerian couscous, (Arabic: كُسْكُس, romanized: kuskus) –
sometimes called kusksi, kseksu, or seksu, is a
North African dish that
typically consists of...
- Mauritania, Morocco, and Tunisia. Well-known
dishes from the
region include couscous, pastilla,
tajine and shakshouka. The
cuisine of the Maghreb, the western...
- The
Paulista couscous, also
known as
Caipira couscous (in Portuguese:
Cuscuz caipira;
pronunced in
Caipira dialect as /kusˈkujs kajˈpi.ɹɐ/) is a Caipira...
- (particularly, the
cuisines of Libya, Tunisia,
Algeria and Morocco) to cook
couscous. This
container is
composed of: from a
lower part, the pot,
usually containing...
-
covered with a fine-grain
couscous. The
couscous pasta is
therefore cooked with
aromatic steam.
During the
cooking process, the
couscous needs to be regularly...
- The
couscous connection was an
international drug
trafficking gang
based in
Paris in the 1980s. The gang
imported heroin and
cocaine from
Tunisia via Amsterdam...
- soups, tajines,
couscous, and sauce-based dishes. Of all the
Algerian traditional dishes available, the most
famous one is
couscous,
recognized as a...
- Morocco,
argan oil is used to dip
bread at
breakfast or to
drizzle on
couscous or pasta. It is also used for
cosmetic purposes. 99% of
argan oil consists...
