Couscous (English Wikipedia)

Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Archived from the original (PDF) on August 22, 2019. Retrieved May 19, 2022.

aljazeera.com

"UNESCO adds couscous to list of intangible world heritage". Al Jazeera English. December 16, 2020. Retrieved May 19, 2022.

amaltesemouthful.com

"Kusksu - A traditional Maltese soup made with broad beans, peas and giant couscous". A Maltese Mouthful. January 5, 2016. Archived from the original on July 19, 2021. Retrieved August 26, 2023.

archive.org

Foucauld, Charles de (1950–1952). Dictionnaire touareg-français : dialecte de l'Ahaggar (in French). Paris: Impr. nationale de France. Retrieved May 19, 2022.

books.google.com

Bolens, Lucie (1990). La cuisine andalouse, un art de vivre: XIe-XIIIe siècle. Albin Michel. ISBN 9782226041005. Retrieved May 19, 2022.
Naylor, Phillip C. (May 2015). Historical Dictionary of Algeria. Rowman & Littlefield. p. 195. ISBN 978-0-8108-7919-5.
Chastanet, Monique; Franconie, Hélène; Sigaut, François (March 2010). Couscous, boulgour et polenta. Transformer et consommer les céréales dans le monde (in French). Karthala Editions. ISBN 978-2-8111-3206-4. Retrieved May 19, 2022.
Perry, Charles (1990). "Couscous and Its Cousins". In Walker, Harlan (ed.). Oxford Symposium on Food & Cookery, 1989: Staplefoods : Proceedings. Oxford Symposium. pp. 176–178. ISBN 978-0-907325-44-4. Retrieved May 19, 2022.
Zaouali, Lilia (September 2009). Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Univ of California Press. p. xiii. ISBN 978-0-520-26174-7. Retrieved May 19, 2022.
Martin Brink, Getachew Melese Belay (2006). Céréales et légumes secs. PROTA. p. 60. ISBN 978-90-5782-172-1. Retrieved May 19, 2022.

britannica.com

"Couscous". Encyclopedia Britannica. Retrieved May 19, 2022.

ccrp.org

Collaborative Crop Research Program. "Nutrition for Agriculture: Food Processing 2009-2017" (PDF). The McKnight Foundation. Archived (PDF) from the original on October 24, 2020. Retrieved May 19, 2022.

centrederechercheberbere.fr

Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived (PDF) from the original on August 16, 2011.

cerealsgrains.org

Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1). Cereal and Grains Association: 16–19. doi:10.1094/CFW-55-1-0016. Retrieved May 19, 2022.^{[dead link‍]}

connexionfrance.com

"Magret is the No1 dish for French - Moules-frites and couscous trail duck dish as study looks at what's on people's plates". The Connexion - French News in English. November 30, 2016. Retrieved May 19, 2022.

doi.org

Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (September 2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. ISSN 2352-6181. S2CID 133982691.
Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1). Cereal and Grains Association: 16–19. doi:10.1094/CFW-55-1-0016. Retrieved May 19, 2022.^{[dead link‍]}
Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Archived from the original (PDF) on August 22, 2019. Retrieved May 19, 2022.
Wagda, Marin (1997). "L'histoire d'une migration culinaire". Hommes & Migrations. 1207 (1): 163–166. doi:10.3406/homig.1997.2982.
Albert-Llorca, Marlène (2004). "La mémoire des Pieds-noirs : une transmission impossible ?". Horizons Maghrébins - le droit à la mémoire. 51 (1): 169–176. doi:10.3406/horma.2004.2250.
Fili, Abdallah; Ettahiri, Ahmed Saleh; Van Staëvel, Jean-Pierre; Serrat, Ihssane (2020). "Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc)" [First typological approach to the proto-Almohad pottery of Igiliz (Morocco)]. Bulletin d'Archéologie Marocaine. 25 (25): 101–123. doi:10.34874/IMIST.PRSM/bam-v25.29693. eISSN 2820-6908. ISSN 0068-4015.
Hammami, Rifka; Sissons, Mike (2020). "Durum Wheat Products, Couscous". In Igrejas, Gilberto; Ikeda, Tatsuya M.; Guzmán, Carlos (eds.). Wheat Quality for Improving Processing and Human Health. Springer International Publishing. pp. 347–367. doi:10.1007/978-3-030-34163-3_15. ISBN 978-3-030-34163-3. S2CID 216234604. Retrieved May 19, 2022.

dw.com

"Couscous joins UNESCO Intangible Cultural Heritage list". Deutsche Welle. December 17, 2020. Retrieved May 19, 2022.

encyclopedia.com

de Castro, Teresa (2003). "COUSCOUS". In Katz, Solomon H.; Weaver, William (eds.). Encyclopedia of Food and Culture. Vol. 3. Charles Scribner's Sons. p. 466. ISBN 0-684-80565-0.

fao.org

"The Codex Alimentarius (Codex Standard) (1995)" (PDF). Food and Agriculture Organization of the United Nations. Retrieved May 19, 2022.

france24.com

"Can North Africa unite over couscous?". France 24. February 13, 2018. Retrieved May 19, 2022.

fulbrightfeasting.wordpress.com

Nasr, Noor (March 12, 2011). "Egyptian Couscous". Fulbright Feasting. Retrieved March 27, 2025.

globo.com

revistagloborural.globo.com

"Receitas". revistagloborural.globo.com. Archived from the original on January 29, 2008. Retrieved August 9, 2017.

haaretz.com

Gaunt, Doram (May 9, 2008). "Ben-Gurion rice". Haaretz.

imist.ma

revues.imist.ma

Fili, Abdallah; Ettahiri, Ahmed Saleh; Van Staëvel, Jean-Pierre; Serrat, Ihssane (2020). "Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc)" [First typological approach to the proto-Almohad pottery of Igiliz (Morocco)]. Bulletin d'Archéologie Marocaine. 25 (25): 101–123. doi:10.34874/IMIST.PRSM/bam-v25.29693. eISSN 2820-6908. ISSN 0068-4015.

jstor.org

Sainéan, L. (1921). "L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article)". Revue du Seizième siècle. 8 (1/2): 1–41. ISSN 0151-1823. JSTOR 41851648.

mdpi-res.com

Hammami, Rifka, Reine Barbar, Marie Laurent, and Bernard Cuq. "Durum Wheat Couscous Grains: An Ethnic Mediterranean Food at the Interface of Traditional Domestic Preparation and Industrial Manufacturing." Foods 11, no. 7 (2022): 902. pp.1-2. “Part of the origin of couscous is related to Numidians, the Berber population of Numidia. The culinary historian Lucie Bolens describes primitive pots that closely resemble the main cooking utensil of couscous, which is the couscoussier, found in Kabylia in tombs coming from the period of Berber king Massinissa”

nytimes.com

Shulman, Martha Rose (February 23, 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Retrieved May 19, 2022.

persee.fr

Wagda, Marin (1997). "L'histoire d'une migration culinaire". Hommes & Migrations. 1207 (1): 163–166. doi:10.3406/homig.1997.2982.
Tabois, Stéphanie (2005). "Cuisiner le passé. Souvenirs et pratiques culinaires des exilés pieds-noirs". Diasporas. Histoire et sociétés. 7 (1): 81–91.

recettesvegetales.com

"Couscous aux épinards - Dambou (Niger)". Recettes Vegetales. June 18, 2017. Retrieved May 19, 2022.

sciencedirect.com

Chemache, Loucif, Farida Kehal, Hacène Namoune, Makhlouf Chaalal, and Mohammed Gagaoua. "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria." Journal of Ethnic Foods 5, no. 3 (2018): 211-219. “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…”

semanticscholar.org

api.semanticscholar.org

Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (September 2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. ISSN 2352-6181. S2CID 133982691.
Hammami, Rifka; Sissons, Mike (2020). "Durum Wheat Products, Couscous". In Igrejas, Gilberto; Ikeda, Tatsuya M.; Guzmán, Carlos (eds.). Wheat Quality for Improving Processing and Human Health. Springer International Publishing. pp. 347–367. doi:10.1007/978-3-030-34163-3_15. ISBN 978-3-030-34163-3. S2CID 216234604. Retrieved May 19, 2022.

telegraph.co.uk

Randall, Colin (March 31, 2006). "French abandon traditional cuisine in favour of couscous". The Daily Telegraph. Retrieved May 19, 2022.

theguardian.com

Ottolenghi, Yotam (April 26, 2013). "Yotam Ottolenghi's maftoul recipes". The Guardian. Retrieved May 19, 2022.

tns-sofres.com

"Les plats préférés des Français". Archived from the original on April 8, 2012. Retrieved May 19, 2022., enquête réalisée en août 2011 pour le magazine Vie Pratique Gourmand auprès d'un échantillon national de 999 personnes représentatif de l'ensemble de la population âgée de 18 ans et plus, interrogées en face à face. Méthode des quotas (sexe, âge, profession du chef de ménage PCS) et stratification par région et catégorie d’agglomération.

undp.org

United Nations Development Programme - Climate Change Adaption Facility (June 2017). "CCAF Cookbook". Adaptive Farms, Resilient Tables: Building secure food systems and celebrating distinct culinary traditions in a world of climate uncertainty. p. 66. Retrieved May 19, 2022.

unesco.org

ich.unesco.org

"UNESCO - Knowledge, know-how and practices pertaining to the production and consumption of couscous". UNESCO. December 1, 2020. Retrieved May 19, 2022.

washingtonpost.com

Hutcherson, Aaron (May 14, 2021). "A guide to couscous: The history, different types and how to cook with it". The Washington Post. Retrieved May 19, 2022.

web.archive.org

Taylor, J.R.N.; Barrion, S.C.; Rooney, L.W. (2010). "Pearl Millet—New Developments in an Ancient Food Grain" (PDF). Cereal Foods World. 55 (1): 16–19. doi:10.1094/CFW-55-1-0016. Archived from the original (PDF) on August 22, 2019. Retrieved May 19, 2022.
Chaker, Salem. "Couscous : sur l'étymologie du mot" (PDF). INALCO - Centre de Recherche Berbère. Archived (PDF) from the original on August 16, 2011.
"Les plats préférés des Français". Archived from the original on April 8, 2012. Retrieved May 19, 2022., enquête réalisée en août 2011 pour le magazine Vie Pratique Gourmand auprès d'un échantillon national de 999 personnes représentatif de l'ensemble de la population âgée de 18 ans et plus, interrogées en face à face. Méthode des quotas (sexe, âge, profession du chef de ménage PCS) et stratification par région et catégorie d’agglomération.
"Kusksu - A traditional Maltese soup made with broad beans, peas and giant couscous". A Maltese Mouthful. January 5, 2016. Archived from the original on July 19, 2021. Retrieved August 26, 2023.
"Receitas". revistagloborural.globo.com. Archived from the original on January 29, 2008. Retrieved August 9, 2017.
Collaborative Crop Research Program. "Nutrition for Agriculture: Food Processing 2009-2017" (PDF). The McKnight Foundation. Archived (PDF) from the original on October 24, 2020. Retrieved May 19, 2022.

webmd.com

"Health Benefits of Couscous". WebMD.

worldcat.org

search.worldcat.org

Chemache, Loucif; Kehal, Farida; Namoune, Hacène; Chaalal, Makhlouf; Gagaoua, Mohammed (September 2018). "Couscous: Ethnic making and consumption patterns in the Northeast of Algeria". Journal of Ethnic Foods. 5 (3): 211–219. doi:10.1016/j.jef.2018.08.002. ISSN 2352-6181. S2CID 133982691.
Sainéan, L. (1921). "L'HISTOIRE NATURELLE DANS L'OEUVRE DE RABELAIS (8 e et dernier article)". Revue du Seizième siècle. 8 (1/2): 1–41. ISSN 0151-1823. JSTOR 41851648.
Fili, Abdallah; Ettahiri, Ahmed Saleh; Van Staëvel, Jean-Pierre; Serrat, Ihssane (2020). "Première approche typologique de la céramique protoalmohade d'Igiliz (Maroc)" [First typological approach to the proto-Almohad pottery of Igiliz (Morocco)]. Bulletin d'Archéologie Marocaine. 25 (25): 101–123. doi:10.34874/IMIST.PRSM/bam-v25.29693. eISSN 2820-6908. ISSN 0068-4015.