Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. In North African countries such as Tunisia and Morocco, where it is a staple, it is traditionally made by hand and then steamed twice in a special two-tiered pot called a couscousiere. Elsewhere, precooked dried couscous, sometimes called instant couscous, is available either packaged or in bulk. It requires no cooking at all, just rehydrating in boiling water, before serving.
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