Couscous - Traditional Moroccan Dish - Preparation ouscous (pronounced /?k?sk?s/ or /?ku?sku?s/) is a typical Berber dish that has become popular in many countries. Couscous granules are made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with Tabbouleh), or as a side dish. The dish is a traditional staple throughout the Maghreb, especially among the Berbers where it is thought to have originated. It is also popular in the West African Sahel, in France, Spain, the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus, parts of the Middle East and India. It is particularly popular among Jews of North African descent such as the Algerian Jews, Tunisian Jews and Moroccan Jews, and is eaten in many other parts of the world as well. Source: Wikipedia

Earthenware dish used to cook and serve traditional North African tagines, rice, couscous, etc. Funnel shape gathers condensation and distributes it back to the food for moist, tender results. I really like the look of this special cookware. It's blue, white and unique!