Couscous is a granular form of pasta made from semolina flour, which is ground from durum wheat. Couscous is used in Moroccan cuisine and is common throughout Africa, the Middle East, and the Mediterranean. History of couscous Couscous is the national dish of Morocco. Its origins seem to be in North Africa. Archaeological evidence of its preparation there dates back to the 10th century. Semolina flour is made from durum wheat, the hardest wheat variety. High in protein, mineral salts and gluten, its ideal for pasta and bread. Semolina flour is the coarsely ground endosperm of durum wheat, which gives couscous its distinctive yellow colour. Tasty Tips and Storage Couscous cooks by steaming, and cooks quickly. Common in pilafs and cold salads, it can be used in a wide range of sweet and savoury recipes. Store couscous at room temperature or cooler in our resealable bag or sealed container for up to one year. Recipe Tip: Combine with garlic, peppers, tomatoes, basil and parmesan cheese for a tasty dish. To prepare couscous, use 1:1 boiling broth or water. Once the liquid is boiling, remove it from heat and stir in couscous. Cover and let sit for approximately 10 minutes -done.