Multi-ethnic, tasty, square meal, the Cous cous, aged a lot of centuries, is today one of the dishes more popular in the world, together with pasta and rice.
Born as a local dish, it has become cosmopolitan, in fact you can have infinitive versions of Cous cous: from the traditional ones, with vegetables, fish, meat, legumes, and to sweet experiments with milk, dates, honey, sugar, cinnamon and so on.
Thank to the innumerable food matches, we can consider it as a complete dish, and following the easy use, a lot of people consider it the forerunner of  the “Unique dishes”.
The Cous cous origin dates back to the nomadic tribes of Magreb, and precisely when man started to manipulate food: at that moment the cookery was born.
Probably, the manipulation started with  the use of cereals, that result to be the first kind of food constantly present in the human diet since long time ago; cereals, in effect were different from the products of fishing and hunting, that were hardly able to satisfy the exigencies of Finding – Preservation – Use necessary to have a good food.
Today, these characteristics has transformed from intrinsic to practical.
And the Cous cous assumes in itself right this history: from the extreme exigency of the past to the tasty convenience of today.
In effect, the Cous cous is one of the food that at the same time contains the authenticity of the past and the easiness of preservation and use. This because any kind of add is necessary, in addition to flour and water used during the production cycle. Finally, the cous cous presents another relevant aspect, important for the food, but especially for the environment: unlike pasta, it hold back water and it doesn’t waist it; to rehydrate and heat up the Cous cous, you only need the same quantity of water and Cous cous, without throwing away any nutritious and saving a lot of time during the preparation.
Thank to his versatility and his worldwide diffusion, we can state that the cous cous has became literally “food for everyone”.