Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Couscous served with vegetables and chickpeas
Algerian couscous from Kabylia.
Brown couscous with vegetables in Tunisia.
A kiskas (French: couscoussier), a traditional steamer for couscous.
Semolina is the name given to coarsely milled durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains as well.
Semolina
Semolina grains in close-up
Semolina ground, plain (left) and toasted (right)
Upma, or sanza, a savory dish made across India