Editing Couscous (section)

== Similar foods ==
Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such as [[orzo]] and [[risoni]] of similar size, which is made from ground wheat and either molded or extruded. Couscous and pasta have similar nutritional value, although pasta is usually more refined.<ref name="notpasta"/>

Several dishes worldwide are also made from granules, like those of couscous rolled from flour from grains or other milled or grated starchy crops.
* [[Attiéké]], a staple food in Côte d'Ivoire and surrounding regions of West Africa, is made from granulated grated [[cassava]].
* Cuscuz ({{IPA|pt|kusˈkus}}) is a couscous-like dish from the [[Northeast Region, Brazil|Northeast Region of Brazil]]. It is made out of [[cornmeal]] and eaten hot with meat and cold with milk.<ref>{{cite web |url=http://revistagloborural.globo.com/GloboRural/0,6993,EEC533123-1488-4,00.html |title=Receitas |website=revistagloborural.globo.com |access-date=9 August 2017 |url-status=dead |archive-url=https://web.archive.org/web/20080129120634/http://revistagloborural.globo.com/GloboRural/0%2C6993%2CEEC533123-1488-4%2C00.html |archive-date=January 29, 2008 |df=mdy-all}}</ref> In the state of [[São Paulo]], a speciality known as {{ill|Cuscuz-paulista|pt|Cuscuz paulista}}, is made with cornmeal, tomato sauce, tomato pieces, olive oil, boiled egg and other ingredients, such as peas, sweetcorn, hearts of palm and sardines. It is also possible to find the dish made with shredded chicken, tuna or shrimp. All the ingredients are cooked in a pan and then placed and left to set in a mould with a hole in the middle. The Mould is then inverted onto a serving dish.
* [[Dambou]] is a couscous-like dish from Niger. It may be made from semolina for special occasions but is often made with rice, millet, or other grain. [[Moringa (genus)|Moringa]] leaves are traditionally included in the dish.<ref name="UNDP">{{cite book |url=https://www.undp.org/publications/adaptive-farms-resilient-tables-building-secure-food-systems-and-celebrating-0 |title= Adaptive Farms, Resilient Tables: Building secure food systems and celebrating distinct culinary traditions in a world of climate uncertainty  |author=United Nations Development Programme - Climate Change Adaption Facility |chapter=CCAF Cookbook |date=June 2017|page=66|language=en|access-date=May 19, 2022}}</ref><ref name="CCRP">{{cite web |url=https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf |archive-url=https://web.archive.org/web/20201024011334/https://www.ccrp.org/wp-content/uploads/2019/08/Food-Processing-W.pdf |archive-date=2020-10-24 |url-status=live |title=Nutrition for Agriculture: Food Processing 2009-2017 |author=Collaborative Crop Research Program |publisher=The McKnight Foundation |access-date=May 19, 2022}}</ref> In France, this Nigerien dish has been adapted as a specific variant (called ''couscous aux épinards'') of the Maghreb-syle couscous commonly found there, often using spinach in place of the moringa.<ref name="rec">{{cite web |url=https://recettesvegetales.com/couscous-aux-epinards/ |title=Couscous aux épinards - Dambou (Niger) |website=Recettes Vegetales |date=June 18, 2017 |access-date=May 19, 2022}}</ref>
* [[Fregula]] is a type of pasta from Sardinia. It is similar to North African Berkoukes and Middle Eastern Moghrabieh. Fregula comes in varying sizes but typically consists of semolina dough rolled into balls 2–3&nbsp;mm in diameter and toasted in an oven.
* Kouskousaki (Κουσκουσάκι (in Greek) or ''kuskus'' (in  Turkish) is a pasta from Greece and Turkey, that is boiled and served with cheese and walnuts.<ref>{{cite book|chapter-url=https://doi.org/10.1007/978-3-030-34163-3_15|last1=Hammami|first1=Rifka|date=2020|pages=347–367|editor-last=Igrejas|editor-first=Gilberto|last2=Sissons|first2=Mike|title=Wheat Quality for Improving Processing and Human Health |chapter=Durum Wheat Products, Couscous |editor2-last=Ikeda|editor2-first=Tatsuya M.|editor3-last=Guzmán|editor3-first=Carlos|publisher=Springer International Publishing|language=en|doi=10.1007/978-3-030-34163-3_15|isbn=978-3-030-34163-3|s2cid=216234604 |access-date=May 19, 2022}}</ref>
[[File:Palestinian couscous.jpg|thumb|Maftoul, a Palestinian variety of couscous that is made with bulgur.]]
* In the Levant, the dish known as moghrabieh (a reference to the Maghreb region) uses the same durum-based semolina flour but rolled into larger ({{Convert|5-6|mm|in|abbr=on|frac=16|disp=or}} in diameter) 'pearls' to create a dish that is popular across Jordan, Lebanon and Syria.<ref name=WashPost>{{cite news|url=https://www.washingtonpost.com/food/2021/05/14/couscous-moroccan-pearl-israeli/|title=A guide to couscous: The history, different types and how to cook with it|date=May 14, 2021|first=Aaron|last=Hutcherson|newspaper=The Washington Post|access-date=May 19, 2022}}</ref> The pearls are either cooked as part of a stew or flavored with cinnamon and served alongside a chicken and chickpea broth.
*Palestinian ''maftoul'' uses granules that are larger than the North African variety but smaller than moghrabieh pearls ({{Convert|2-3|mm|in|frac=16|abbr=on|disp=or}} in diameter) and made with [[bulgur]] or [[Semolina]], or a mix of both,<ref>{{cite web|url=https://www.theguardian.com/lifeandstyle/2013/apr/26/maftoul-couscous-recipes-yotam-ottolenghi|title=Yotam Ottolenghi's maftoul recipes|date=April 26, 2013|first=Yotam|last=Ottolenghi|website=The Guardian|access-date=May 19, 2022}}</ref> white or whole wheat flour are sometimes used in place of semolina, which can sometimes be expensive.<ref>{{cite book |last1=el-Haddad |first1=Laila |title=The Gaza Kitchen: A Palestinian Culinary Journey |isbn=978-1682570081 |pages=245–250 |language=en}}</ref> It is similarly served alongside a chicken and chickpea broth. "Maftoul" is an Arabic word derived from the root "fa-ta-la," which means to roll or to twist, describing the hand-rolling method used to make the granules.<ref name="asbell" />
* Wusu-Wusu is a couscous that is prepared out of [[fonio]] in the Hausa region of Nigeria, Benin, Togo and Ghana.<ref name="Martin Brink, Getachew Melese Belay">{{cite book|url=https://books.google.com/books?id=K3uww3qB94sC&pg=PA60|title=Céréales et légumes secs |author=Martin Brink, Getachew Melese Belay|year=2006|pages=60|publisher=PROTA |isbn=978-90-5782-172-1|access-date=May 19, 2022}}</ref>