Cuscus

Couscous was introduced into Italy from North Africa via Sicily and Sardinia. Some people associate the introduction of couscous with the French occupation of Algeria, while others think it was introduced much earlier when the Arabs invaded Europe. Couscous is not actually a grain in its own right, but is made from tiny pellets of semolina. It is traditionally cooked for about two hours in a special pot called a cuscussièra. During this rather long cooking time, a spicy ragù of lamb, chicken or vegetables can be prepared for serving with it or it can be eaten on its own dressed with a hot chilli sauce. A fish stew is its traditional accompaniment in Sicily, and the cùscusu itself is flavoured with saffron.