couscous food in morocco

El couscous or sksou (Amazigh is pronounced Sekxo or EL couscous in Morocco, Algeria, Eastern Libya or Cuxi in Tunisia, western Libya, Egypt and Mauritania). It is an Amazigh word mentioned by Ben Dureid in the language population in the 10th century AD. It is made from wheat flour or corn in the form of small granules, and is handled with spoons or by hand. Cook with steam and add meat, vegetables, green beans, milk, butter or soft sugar according to tastes and occasions. The word couscous is derived from Sekxo, which is an Amazigh word meaning the way in which the small wheat grains of the couscous dish are prepared. In Morocco, couscous is served with halal meat, rapeseed, reddish and red squash. .

Ingredients and quantities

Kilo couscous home or ready from the shops
Great onion
Spoon of crushed red pepper
Half-spoon seeder
Spoon salt
Two tablespoons tomato sauce
Half a kilo of meat, or four pieces of large wide fish (balsamic vinegar)
Spoon of fishmeal of any condiment (Cixco Pisces)
5 garlic cloves minced
Green peppers
A glass of oil
Homs submerged optional
Water as needed
French fries for decoration (as desired)
3 pieces medium red percussion (as desired).