Etymology

The original name may be derived from the Arabic word Kaskasa, meaning "to pound small" or the Berber Seksu, meaning "well rolled", "well formed", or "rounded".
Numerous different names and pronunciations for couscous exist around the world. Couscous is /ˈkʊskʊs/ or /ˈkuːskuːs/ in the United Kingdom and only the latter in the United States. It is sometimes pronounced kuskusi (كسكسي) in Arabic, while it is known in Morocco as seksu ; kesksu or (طعام ; in Algeria as seksu or ṭa`ām (طعام, literally meaning "food") ; in Tunisia and Libya kosksi or kuseksi , in Egypt kuskusi (كسكسي), Sicily cuscusu and keskes in Tuareg.

Origin and history

The origin of couscous is uncertain. It may have been invented by the Berbers. Lucie Bolens, University of Geneva,[7] says that Berbers were preparing couscous as early as 238 to 149 BC, describing primitive couscous pots found in tombs dating back to the reign of the Berber King Massinissa.[8]:61[verification needed] Charles Perry, a food historian, states that couscous originated between the end of the Zirid dynasty and the rise of the Almohadian dynasty between the eleventh and the thirteenth centuries.[9][verification needed] The remains of the first vessels (known) in the Tiaret region (Algeria) where cooking tools dating from the ninth century have been discovered, very strongly resemble the primary tool for cooking couscous[8]:282
To this day, couscous is known as 'the North Africa national dish'.[10][verification needed] Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but generally that couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle East, couscous is known, but in Tunisia, Algeria, Morocco and Libya couscous is a staple. It is also common in Western Africa whence it has spread into Central Africa. It is the national dish of the Maghreb countries. Couscous reached Turkey from Syria to in the 16th century and is eaten in most of the Turkish southern provinces. In Rome Bartolomeo Scappi's culinary guide of 1570 describes a Moorish dish, succussu.[11]:15, 115, 264f.
read more https://en.wikipedia.org/wiki/Couscous

What You Need

couscous

corn flour
salt
½ cup olive oil
Water

Gravy

Sheep meat
Carrots
Red percussion
Green Percussion
150 g Homs
Drew
Parsley and parsley
Onion
3 chopped tomatoes
black pepper
Ginger
salt
saffron
½ cup olive oil

The more varied the more better

"kasskass "

The way to cook

1- In a special saucepan, put meat, spices, onion, parsley, parsley, oil, tomatoes and chickpeas
We leave it over a little fire
2- Then add the water until it exceeds the greens
3- At the same time, put the couscous in a bowl and sprinkle with water about two large cups with a quarter cup of oil and move it with hands until small beads form
4-Place the couscous over the pot and close it