Couscous
Couscous Khoumassi
Western Sahara
Multi-grain couscous made from five cereals: soft wheat (30-35%), durum wheat (20-25%), barley (20-25%), roasted barley (10-17%), and roasted maize (1-3%); an IGP (Indication Géographique Protégée) product of the Saharan regions; a Slow Food Ark of Taste product; produced by 15 cooperatives.
Original eatfuls sticker artwork
What it is
A closer look at Couscous Khoumassi.
Multi-grain couscous made from five cereals: soft wheat (30-35%), durum wheat (20-25%), barley (20-25%), roasted barley (10-17%), and roasted maize (1-3%); an IGP (Indication Géographique Protégée) product of the Saharan regions; a Slow Food Ark of Taste product; produced by 15 cooperatives.
What to look for
Know it when you find it.
Irregular, multi-coloured couscous granules from the blend of five cereals; nuttier and more complex than single-grain couscous; steamed and served with meat and vegetables; an IGP product from Laâyoune-Sakia El Hamra and Dakhla-Oued Ed-Dahab regions; 2,500-3,000 tons produced annually.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Couscous Khoumassi.
Names around the table
One food, more than one name.
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