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Dive into the fluffiest, steamiest mountain of couscous you can find, topped with a hearty stew that'll make your taste buds dance the chaabi!
Expect a harmonious blend of savory and aromatic flavors with a slight nuttiness from the couscous. The stew adds depth, often with a hint of warmth from spices like cumin and cinnamon.
Couscous has roots in North Africa, dating back to at least the 13th century. It's believed to have Berber origins and has been a staple in Algerian culture. Over centuries, it evolved and adapted, influenced by various cultures, including Arab and Mediterranean. Historical trade routes helped spread couscous beyond Algeria, making it a beloved dish worldwide.
In 2015, a festival in Tunisia set a record for the largest serving of couscous, weighing over 4,000 kg, showcasing the dish's cultural significance in North Africa.
Though often thought of as a grain, couscous is technically a pasta made from semolina wheat. It differs notably in preparation and texture from traditional grains.
Couscous is recognized as Algeria's national dish, greatly valued for its role in domestic and culinary traditions across the nation.