With North African origins of about 2000 years ago, couscous has spread around the world – not so much in many forms but in many dishes. In Berber, the word couscous means well-formed or well rolled and it is an ingredient that has religious and spiritual significance. It is cooked at family celebrations such as weddings and is also eaten at the end of Ramadan. Its nutritional profile is minimal in protein and fibre, like pasta.

Couscous is made from the product of wheat milling known as semolina (not flour) that is crushed into small granules. It is an ingredient that is extremely versatile, quick and easy to cook and used in both sweet and savoury dishes. Although couscous is made most commonly from wheat, it is also found using millet, corn, sorghum and barley.