Couscous is a legacy of France?s North African colonial period, and today it is thoroughly integrated into the culture. Couscous restaurants are especially numerous in Paris but can be found in other urban centers as well. Many traiteurs sell ready-to-eat couscous, and on market or fair days in cities and villages, it is not unusual to see couscous being cooked and sold from stands. Couscous refers to both a tiny semolina pasta and the dish. After it is cooked (either plumped in hot liquid or steamed), the couscous is garnished with vegetables and some of the aromatic broth in which they were cooked. Harissa, a spicy sauce made of chilies, is usually served alongside, and meat can be added as well.
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