This recipe is a fusion of North African foods and West African flavors. Couscous is a North African staple among the Maghreb communities who inhabit the northwesternmost part of Africa in Tunisia, Mauritania, Algeria, Libya and Morocco.
Couscous is not a grain, but a type of pasta made from steamed and rolled Semolina, from pasta wheat. For this recipe, we used the pearl couscous which is typically eaten in Israel, versus the traditional couscous eaten in North Africa, which is smaller is size than the pearl couscous.
The salmon and vegetable