Experts in Algeria are working on a project to include North African couscous on UNESCO's world heritage list. To raise awareness and protect the signature dish of North Africa, what could be better than a UNESCO classification? The fact is, couscous, or seksu in Berber, is not just a simple stew-topped semolina dish, nowadays available around the world. Algerian women prepare couscous for the Berber New Year, 'Yennayer', in January 2018 (AFP)For starters, couscous is customarily made from durum wheat semolina, and more rarely from barley semolina. Some would settle in the sub-Saharan Sahel, where they would grow millet to produce semolina and couscous.

Source: The North Africa Journal March 12, 2018 15:00 UTC