#23: Couscous — North Africa
Couscous has long been a preferred grain in North African cookery since about the 9th century A.D. Steamed durum wheat presents a very flexible side dish that goes excellently with meats and vegetables. Easy to prepare, ready to take on any flavor, this is indeed what has brought couscous to every household around the globe today.
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Its popularity then and now proves how well ancient grains have managed to work their way onto modern tables.