All About Semolina > Couscous

Couscous is the name given to durum wheat semolina that is hydrated, then rolled into small grains. It can be fine, medium or coarse. Cooked with vegetables and meat in North Africa, it has also given its name to the dish, couscous.

History
Historians are divided on the exact origin of couscous (between and China and North Africa, the latter seeming most plausible). The expansion of couscous occured thanks to the Arab-Muslim conquests beginning in the 11th century and the development of trade in the region. This expansion was accelerated by the develpment of wheat-growing in the region.

The travels of couscous continued and saw significant growth in the 20th century with the successive waves of immigration from North Africa to various European countires, particularly France, where the dish has become very popular over the years - to the point that couscous is now listed as the second-favorite dish of the French in various surveys!

Nutritional aspect
Made from durum wheat, it contains the same nutritional qualities as wheat. 

Cooking
Couscous is traditionally served with vegetables and meats.
It is now served in the same way as rice or noodles.