Couscous
Ghardaïa, Algeria
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Ghardaïa, Algeria
A staple of steamed granules of coarsely ground wheat, beloved across Algeria and all of North Africa. It is served with a stew of lamb or chicken, chickpeas and seasonal vegetables simmered with spices, and eaten from a large shared platter with family and guests. An essential dish of hospitality on Fridays and at celebrations, it has long held the centre of the table even in desert oases.
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