Couscous is a traditional dish of North African origin, notably (Tunisia), but also consumed in other regions of the world. Here's what you need to know about couscous:

### Description of Couscous:

- **Basic ingredient:** Couscous is mainly composed of durum wheat semolina. The semolina is moistened with water then worked to form small granules or grains.

- **Preparation:** Couscous is steamed, usually in a special utensil called couscoussier. The semolina is placed in the upper part of the couscoussier, on top of a broth or mixture of meat and vegetables which cooks in the lower part. The rising steam gently cooks the semolina, making it light and airy.

- **Texture:** Once cooked, couscous semolina is light and flaky, with a tender but slightly firm texture.

### Varieties of Couscous:

1. **Traditional Couscous:** Couscous is often prepared with vegetables such as carrots, zucchini, peppers, potatoes, and pieces of meat or chicken. It can be served with a rich and spicy sauce.

2. **Couscous Royal:** A more elaborate version of couscous, garnished with various types of meats such as lamb, chicken, merguez (spicy sausages), sometimes fish, and always accompanied by vegetables.

3. **Vegetarian Couscous:** For vegetarians, couscous can be prepared with a variety of vegetables, chickpeas and raisins to add sweetness.

### Accompaniments:

- Couscous is often served with a generous sauce or broth, sometimes spicy, which is poured over the semolina just before serving.
- It can be decorated with additional garnishes such as dried fruits, flaked almonds, fresh herbs such as coriander or mint.

### Worldwide Popularity:

- Couscous is loved around the world because of its simplicity, versatility and delicate taste.
- It can be used as a main dish or as an accompaniment for different preparations of meat, fish or vegetables.

Couscous is not only delicious but also nutritious, as it is rich in complex carbohydrates from durum wheat semolina and can be a healthy base for a balanced meal. Its preparation may vary by region and family tradition, but its light texture and mild flavor make it a dish enjoyed by many cultures around the world.