A great classic of North African cuisine, declined in countless versions and often "adapted" to meet Western tastes. The Moroccan couscous is a dish with very ancient origins, widespread in the Maghreb countries in infinite variations that often change from family to family. The trait d'union that unites all these local variations is precisely the couscous, the famous semolina grains that are traditionally prepared at home, then steamed in a special casserole.
