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Cous Cous originated in North African countries such as Morocco, Algeria, and Tunisia. It is an inexpensive dish made from semolina, similar to rice, pasta and bread. Cooked carrots, zucchini, onions with chickpeas and raisins are some foods usually served on top of a Cous Cous platter. In Morocco, many walls are painted in shades of blue and green contrasting with white tiles. For this image I used a stencil, pen and ink and watercolor. The woman’s hand in the illustration holds some grains of Cous Cous as a reminder that eating with one's fingers is a custom throughout the world.
Couscous has been around in North Africa for centuries, and some specialists have tracked it as far as Ancient Egypt. There is no family gathering, no homecoming, no social event, almost, where couscous is not involved. And it is just divine!
This recipe is perfect to match with mediterranean flavors like spiced sausages, vegetarian burgers, falafel or grilled haloumi.
I love the pure flavors of the vegetables, coming straight of the grill, combined with the salty softness of the white feta and the sweet touch of the raisins!