Algerian couscous, (Berber languages: ⵙⴽⵙⵓ, romanized: seksu, Arabic: كُسْكُس kuskus; ) – sometimes called kusksi, kseksu, or seksu, is a North African dish that typically consists of semolina granules. There are several regional variations of Algerian couscous, and the specific ingredients and preparation methods can vary depending on the area and the preferences of the cook. The preparation of Algerian couscous can be a time-consuming process that requires several steps. First, the semolina granules are moistened with water and olive oil and rubbed together until they form small, uniform balls. These balls are then steamed in a keskas, a special pot with a steamer basket on top, for about an hour until they are fluffy and tender. Meanwhile, the meat and vegetables are cooked in a separate pot with spices, such as cumin, coriander, and turmeric. The stew is then combined with the cooked couscous, and the dish is typically garnished with onions or fresh herbs, such as parsley or cilantro. Algerian couscous dishes Although there is some debate about the precise number of couscous dishes in Algeria, with estimates ranging from 300 to 1000 different varieties, it is widely accepted that the country boasts an extensive array of couscous variations, which serve as a testament to the diversity and opulence of Algerian culture and cuisine. Some of the most common variations of Algerian couscous include: Couscous Algérois: This is a popular type of couscous in Algiers, the capital city of Algeria. It typically features lamb or beef stewed with chickpeas, onions, carrots, squash and a variety of spices. Vegetable couscous: This couscous dish features a medley of nutritious vegetables including potatoes, carrots, green beans, squash, onions, tomatoes, turnips, and optionally, eggplants. It may be prepared with either chicken or beef, or as a vegetarian option. Accompanied by chickpeas and fresh spring onions on the side. To achieve a clear broth instead of a red one, saffron, paprika, tomatoes, and tomato puree should be omitted. Fish couscous: This couscous is popular in the city of Jijel and often features fish, such as sea bass or red snapper, as well as tomatoes, and bell peppers. Kabyle couscous: This couscous dish, locally called Seksou, involves preparing meat, onions, and tomato-based sauce in a couscous pot. The meat is cut into pieces and arranged in the pot, while a sliced onion is added to it. A tomato-based sauce is then added, which can