Couscous – pronounced koos-koos, is made of high-protein crushed durum wheat known as semolina.
The semolina is rolled with fine flour and water to form tiny pearls of couscous.

The Berber (Amazigh) people native to the Southwestern Mediterranean area invented couscous around 238 BC.
It originates from the Berber words seksu or kesksu, meaning “well rolled, well formed or rounded.”
Considered an early form of pasta, couscous was rolled by hand and dried in the sun. It has become a staple in
southern Mediterranean cuisine including Morocco, Tunisia, Sicily and other parts of the region.