A staple food made from fine semolina of hard wheat, agglomerated with a small amount of water to form grains about 3 mm across. These are coated with fine wheat flour, sieved to leave granules and sun dried. In traditional Maghreb cuisine these granules are moistened with water to make them swell, then steamed in a couscousiere, heaped on a plate and covered with steamed vegetables or meat.

semolina, grain, wheat flour, side dish