Couscous

Couscous is one of the oldest staple foods in North Africa: made from durum wheat semolina, precooked and formed into fine granules. It swells up in just a few minutes in hot water or broth — a quick base for complete meals.

The texture is light and airy, the aroma mild and nutty. Classically delicious as tabbouleh with fresh parsley and a lemon-olive oil dressing, it's also a wonderful accompaniment to tagine, where it soaks up the sauce perfectly. It's also versatile in salads, casseroles, or sweet dishes with dried fruit and cinnamon. A crisp rosé from Provence or a mineral Vermentino pairs well with it.