Couscous: The grain that wove through cultures

Couscous, the granular staple made from semolina or wheat flour, is more than just a dish; it’s a testament to North Africa’s rich culinary history and its interactions with the wider world. This humble grain, with its roots deeply entrenched in the Berber traditions of Algeria, Morocco, Tunisia and Libya, has traversed beyond its geographical origins to become a beloved component of global cuisine.

The Berbers are credited with its invention as early as the 7th century. For them, couscous...