Couscous

Contrary to popular belief, couscous is not a natural grain but is made by a process similar to that for making pasta. Hard wheat kernels are cracked, milled, dampened with water, and hand-rolled in semolina flour, resulting in little kernels. Cold water is then added along with a little bit of olive oil. It is a culinary staple in the Maghreb, the North African region that extends from Morocco to Tunisia. Before industrial production, couscous was made by hand. It was a time-consuming practice, but the end product could be stored in tight-fitting jars for periods of up to several months.