What potatoes are to the Irish, what rice is to the Chinese, couscous is to the inhabitants of the Maghreb al-Akhsa ("the land where the sun sets"), known collectively as the countries of Tunisia, Morocco and Algeria. Couscous is an essential part of their diet and is the national dish of Morocco. When most people see couscous, they think it is a grain. It's actually a tiny pellet of pasta made from the coarse ground meal of Durum Wheat known as Semolina. Traditionally steamed, the name is said to mimic the sound of steam bubbling through the pellets. Couscous is a favorite ingredient to use when inventing recipes because it's so easy to prepare. You can use it to invent sweet dishes or to create savory classics. For this dish, Mary Jane's added tomatoes, lentils, curry and garlic.
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