The name is derived from the Berber souk and kseksou. It is a staple food of North African cuisine. It consists of steamed semolina from wheat, barley or millet, shaped into small balls. Couscous is not boiled; it is simply covered with boiling water or a boiling dish.

As a side dish, it is part of vegetable meals, poultry, beef or lamb, or fish. Cold couscous is often part of seafood salads or used to prepare tabbouleh. It is also used to prepare sweet dishes. It reached Europe, especially France, thanks to immigrants from Arab countries and gradually spread to other states.

It is very similar to bulgur in both taste and use in the kitchen. The difference compared to couscous is that it is not semolina, but wheat groats.

It has a neutral nature and a sour taste. It supports the function of the liver and gallbladder.