[h1]Cooking Term[/h1]
Cous Cous:  This Moroccan and Tunisian classic dish is derived from wheat semolina. The North African traditional recipe: the grain is cooked in a Cous Cous special recipient and is steamed in chicken or vegetable stock.

The ingredients placed on top of a bowl of hot cous cous are: chickpeas, Mediterranean vegetables: aubergine ( eggplant ), zucchini, tomato, garlic, paprika, cumin and other spices, olive oil or chili pepper ( cayenne), onion along with lamb or chicken.