For dinner I prepared a spicy couscous with roasted vegetables and chickpeas.

At the international food fair, I sampled several couscouses from different regions.

At the museum's culinary exhibit, a handwritten recipe for couscousou caught my eye, revealing how ancestors prepared this simple grain.

She carefully lifted the steaming couscoussier from the stove to fluff the couscous.

Antique brass couscoussiers lined the shelves of the bazaar, each with its own history of family meals.