Originally from the Maghreb, couscous subsequently spread to many Mediterranean countries, such as Spain, France, Italy (especially Sicily), and beyond. Its eclecticism makes it a uniquely versatile dish with countless nuances, suited to many different palates. As noted, its origins lie in the Maghreb, a Berber region of North Africa with a pastoral tradition, where it was traditionally prepared with meat (mutton, lamb, chicken or beef) and spiced vegetables. Over the centuries, as it came into contact with different food cultures, it evolved into an endless array of combinations. Some examples? In its vegetable-only version, sweet or spiced, or as a fish dish, perhaps in a soup made with whatever local, sustainable catch is available, as is tradition in Sicily, fragrant with saffron and cumin, or with turmeric, cinnamon, chilli and wild fennel. It is also enjoyed as a sweet dish, flavoured with pistachios, almonds and dates, or with figs and sultanas, cloves and mint.

Here we revisit some of our recipes in which couscous takes centre stage — including hidden inside tempting aubergine rolls — to celebrate its versatility and give you some ideas for trying it in seven different versions.

Yellow couscous with asparagus, burrata and sprouts

Fresh, light and vegetarian, it is perfect for welcoming spring with the energy of freshly grown sprouts and asparagus.
Read the recipe

With cavolo nero and pistachio pesto

Vegan, simple and tasty, enveloped in the intense flavour of cavolo nero pesto. A couscous that melts in the mouth, leaving the unmistakable aroma of cavolo nero.
Read the recipe

In carasau parcels with tomatoes, aubergine and chickpeas

Wrapped in carasau, with many flavours of the Mediterranean and the exotic note of turmeric — ideal to take along for a quick lunch on the go.
Read the recipe

Wholegrain curry couscous with dried fruit and marinated hard-boiled eggs

The flavours of the Middle East come together in this recipe for spiced wholegrain couscous with sweet-and-sour contrasts and plenty of energy from figs, prunes and almonds. The aroma is of cinnamon and curry.
Read the recipe

The recipe for making couscous by hand and cooking it Trapani-style

A traditional lunch in Trapani, couscous alla trapanese is enriched with a generous fish soup. This recipe will teach you how to make it at home, incocciatura included.
Read the recipe

In aubergine rolls, with cherry tomatoes and caramelised red onion

As a generous starter or finger food. Couscous is transformed into an aubergine roll. It is wholegrain, with cherry tomatoes and caramelised red onion. A small, filling bite that is easy to enjoy.
Read the recipe

Wholegrain couscous with Mediterranean prawns, artichokes and red lentils with ginger

A recipe for a special occasion: wholegrain couscous pairs with red lentils and plays host to local prawns and artichokes. Spicy and fragrant with ginger.
Read the recipe

What is incocciata semolina

The base of couscous never changes. It is the "incocciata" semolina — that is, hand-worked to form granules of varying sizes. Almost always made from durum wheat, in some countries it may instead be made from cassava (where it is known as "attiakè"), or from barley, spelt, and more, wholegrain or not. Once the incocciatura is complete, the granules produced can vary in size. Milled in the mills around Trapani, for example, the semolina has a coarser grain than its North African counterpart. After the incocciatura, the phase of steaming the semolina is the same for everyone. A specific earthenware pot is used: the "couscoussière". It is a pot made up of two parts: the pot itself (into which bay-leaf-infused water is poured), over which a kind of colander sits (containing the incocciata semolina), the two parts sealed together with a paste or a dampened cloth so that the steam rising from below penetrates the semolina and cooks it. It may sound laborious, but there is no need to worry, because to avoid the lengthy incocciatura stage, ready-made semolina granules for couscous are available on the market, already processed and pre-cooked, ready in an instant, with which you can easily prepare whatever type of dish you prefer.