cheese, nuts, or herbs. Rfiss zirawi Sweet walnut couscous: Ziraoui is a dessert that is made from couscous, butter, honey, cinnamon, and anise seeds. The mixture is then shaped into a round or oval shape, and decorated with toasted sesame seeds, walnuts or almonds. Seffa b'djedj or sweet chicken couscous: It is a type of seffa that includes chicken as a main ingredient. The dish is made by cooking chicken in a flavorful broth with spices such as ginger, saffron, and cinnamon. The cooked chicken is then shredded and mixed with steamed couscous and garnished with a sweet mixture of raisins, almonds, cinnamon, and powdered sugar. Mesfouf / seffa b'z-zbib or sweet couscous with raisins: A sweet Algerian couscous variation made with steamed semolina grains, raisins, and spices such as cinnamon. It is often served as a dessert or snack, and can be customized with different toppings. Kesksou b'l- cosbâne or T'aam belbekbouka: It consists of a whole lamb or goat's stomach that is stuffed with a mixture of spicy couscous, meat, smen and vegetables, and then cooked until tender. The dish is typically served during special occasions and celebrations. T'aam b'l-hchim or dried meat couscous: a type of couscous dish that is made with dried meat as a main ingredient. T'aâm b'l-khlî or confit meat couscous: Confit meat couscous is a type of couscous dish that features meat that has been cooked using the confit method. Confit is a French term that refers to a method of cooking meat in fat at a low temperature, which results in tender, flavorful meat. Couscous with milk: The process involves peeling and cutting squash into small pieces, cooking it in broth until it melts, adding milk, and then basting couscous with the mixture. The couscous is then arranged with the cooked squash and beans, and left to rest before serving. References Algerian cuisine Arab cuisine African cuisine Maghrebi cuisine Mediterranean cuisine