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Couscous, the most popular dish
from Morocco and North Africa,
is now appreciated worldwide.
Historians have different
opinions as to the origin of
couscous. Some claim that
couscous, like pasta, originated
from China; while others trace
its origin to East Africa.
However the most plausible
evidence points to a North
African origin. Indeed,
archaeological evidence dating
back to the 9th Century and
consisting of kitchen utensil
needed to prepare this dish was
found in this part of the world.
In the 11th century,
the Arabo-Islamic
conquest helped disseminate
couscous to all around the
North-African region.
Economic growth and
the development of wheat farming
both accelerated this expansion.
Thus couscous was brought to
Andalusia, and the Mediterranean
perimeter.
Even the 16th century French
writer François Rabelais was
able to appreciate the taste of
"Coscoton à la Moresque" in
Provence. South America became
acquainted with couscous as
well, through the Portuguese
community who emigrated from
Morocco.
 The
expansion of couscous continued
during the 20th century, driven
by large waves of migration from
North Africa to various European
countries and especially France,
where this dish became very
popular . In fact, many surveys
reveal that couscous is second
preferred dish among the French.
Now a dish of international
renown, couscous is the
ambassador of North African
cuisine and the epitome of the
delicacy of Moroccan culinary
art. With its rich tradition,
couscous remains one of the most
attractive and mysterious dishes
in the world.
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