Couscous kosher for passover

On this Wikipedia the language links are at the top of the page across from the article title. Not to be confused couscous kosher for passover Israeli couscous or cuscuz.

For the possum species, see Cuscus. For the ancient Chilean village, see Cuz Cuz. For the French film, see The Secret of the Grain. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. It is unclear when couscous originated. Food historian Lucie Bolens believes couscous originated millennia ago, during the reign of Masinissa in the ancient kingdom of Numidia in present-day Algeria.

In the twelfth century, Maghrebi cooks were preparing dishes of non-mushy grains by stirring flour with water to create light, round balls of couscous dough that could be steamed. Couscous is believed to have been spread among the inhabitants of the Iberian Peninsula by the Berber dynasties of the thirteenth century, though it is not found in traditional Spanish or Portuguese cuisine anymore. In modern-day Trapani, Sicily, the dish is still made to the medieval recipe of Andalusian author Ibn Razin al-Tujibi. Known in France since the 16th century, it was brought into French cuisine at the beginning of the 20th century via the French colonial empire and the Pieds-Noirs. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished, granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets.