Editing Couscous (section)

== Local variations ==
[[File:Couscous Tfaya 3.jpg|thumb|Moroccan couscous with ''[[tfaya]]'' and roasted chicken.]]
Couscous proper is about 2&nbsp;mm in diameter, but there also exists a larger variety (3&nbsp;mm more) known as ''berkoukes'', as well as an ultra-fine version (around 1&nbsp;mm).<ref name=":3"/> In Morocco, Algeria, Tunisia, and Libya, it is generally served with vegetables ([[carrot]]s, [[potato]]es, and [[turnip]]s) cooked in a spicy or mild [[broth]] or stew, usually with some meat (generally, [[Chicken (food)|chicken]], [[lamb and mutton|lamb, or mutton]]).[[File:MoroccanCouscous.jpg|thumb|Couscous with vegetables, meat, and ''[[tfaya]]''.]]

=== Algeria ===
[[File:Algerian Couscous from Biskra.jpg|thumb|Algerian couscous from Biskra.]]
[[Algerian couscous]] is a traditional staple food in Algeria, and it plays an important role in Algerian culture and cuisine. It is commonly served with vegetables, meat, or fish. In Algeria, there are various types of couscous dishes.<ref name=":3" />

=== Egypt ===
In Egypt, couscous ({{langx|arz|كسكسى}}, ''{{Transliteration|arz|koskosi}}'') is traditionally prepared and consumed as a sweet dish, differing notably from the savory couscous dishes commonly associated with other North African cuisines. It is typically served for breakfast, as a light evening meal, or as a dessert. The preparation involves steaming or soaking the couscous with melted butter and hot water, after which it is topped with a variety of sweet ingredients. Common toppings include sugar (white, brown, or powdered), cinnamon, grated coconut, raisins, and assorted nuts such as almonds, walnuts, or hazelnuts. In some variations, sweetened condensed milk may also be used.<ref>{{cite web |last=Nasr |first=Noor |title=Egyptian Couscous |url=https://fulbrightfeasting.wordpress.com/2011/03/12/egyptian-couscous/ |website=Fulbright Feasting |date=March 12, 2011 |access-date=March 27, 2025}}</ref>

=== Tunisia ===
[[File:Fish couscous from Kerkenah, Tunisia, August 16th, 2007.jpg|thumb|Fish couscous from Tunisia.]]
In Tunisia, couscous is usually spicy, made with [[harissa]] sauce, and served commonly with vegetables and meat, including lamb, fish, seafood, beef, and sometimes (in southern regions) camel. [[Fish as food|Fish]] couscous is a Tunisian specialty and can also be made with [[octopus as food|octopus]], [[squid as food|squid]] or other [[seafood]] in a hot, red, spicy sauce.
Couscous can also be served as a dessert. It is then called Masfuf. Masfuf can also contain raisins, grapes, or pomegranate seeds.

=== Libya ===
In Libya, couscous is mostly served with lamb (but sometimes [[camel meat]] or, rarely, beef) in Tripoli and the western parts of Libya, but not during official ceremonies or weddings. Another way to eat couscous is as a dessert; it is prepared with dates, sesame, and pure honey and is locally referred to as ''maghrood''.

=== Malta ===
In Malta, small round pasta slightly larger than typical couscous is known as ''kusksu''. It is commonly used in a dish of the same name, which includes broad beans (known in [[Maltese language|Maltese]] as ''ful'') and ''ġbejniet'', a local type of cheese.<ref>{{Cite web |date=2016-01-05 |title=Kusksu - A traditional Maltese soup made with broad beans, peas and giant couscous. |url=https://www.amaltesemouthful.com/kusksu-beautiful-maltese-soup-start-new-year/ |access-date=2023-08-26 |website=A Maltese Mouthful |language=en-US |archive-date=July 19, 2021 |archive-url=https://web.archive.org/web/20210719094532/https://www.amaltesemouthful.com/kusksu-beautiful-maltese-soup-start-new-year/ |url-status=dead }}</ref>

=== Mauritania ===
In Mauritania, the couscous uses large wheat grains (''mabroum'') and is darker than the yellow couscous of Morocco. It is cooked with lamb, beef, or camel meat together with vegetables, primarily onion, tomato, and carrots, then mixed with a sauce and served with [[ghee]], locally known as ''dhen''.