Grain and a dish of the same name (pilaf with vegetables, fruits and spices) of Maghreb or Berber origin. Usually, couscous is made from durum wheat semolina, as well as from barley or rice. Depending on the variety, the size of couscous grains can vary from 0.5 to 2 mm. Couscous contains many amino acids, dietary fiber, fatty acids, iron, potassium, phosphorus, copper and a large amount of vitamin B5. Couscous increases hemoglobin, normalizes the gastrointestinal tract. The grain cooks very quickly. You can simply pour boiling water over it and leave covered for 5 minutes, but it's even better to steam couscous in a double boiler. Couscous porridge is often cooked with milk, butter and sugar are added to it. The grain goes well with meat, poultry, fish, seafood, honey, fruits and vegetables, nuts, dried fruits, cheese, herbs (except tarragon), perfectly absorbs sauces and spices. Tabbouleh and desserts are prepared from couscous, it is added to salads, appetizers, soups, pastries, served as a side dish, stuffed into poultry and vegetables.