Couscous, which takes its name from the Berber wordseksou, is known as the national dish of Morocco.
Typically presented as an impressive mound topped by savory meat and vegetable stews, couscous is usually served from a large communal vessel – be it a platter or Gasaa – with each person eating from his own side of the plate.
The couscous itself is actually a diminutive form of pasta, traditionally shaped by hand-rolling semolina with water until the requisite balls begin to distinguish themselves from the finer semolina. The newly-shaped couscous is then passed through a sieve to separate larger balls from smaller ones, or to give consistent size to the couscous taking shape.
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