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This photo taken on December 16, 2020 shows a dish of lamb and orange couscous prepared by Tunisian chef Taieb Bouhadra at a restaurant in the Medina of Tunis. /CFP
This photo taken on December 13, 2020 shows Algerian chef Rabah Ourrad putting on the finishing touches to a dish of couscous at a kitchen in the capital Algiers. /CFP
This photo shows a bowl of Xinjiang lamb rice. /CFP
This photo shows a bowl of Xinjiang lamb rice. /CFP
Couscous, a customary cuisine originating from North Africa, consists of tiny steamed granules made from rolled semolina, commonly accompanied by a stew poured over it. This dish is a fundamental part of the culinary traditions of Algeria, Tunisia, Mauritania, Morocco and Libya. In recognition of its cultural significance, couscous was inscribed on UNESCO's Intangible Cultural Heritage list in 2020.
In China, there is a similar delicacy to couscous called "Xinjiang lamb rice," which combines carbohydrates, vegetables and meat. The preparation involves stir-frying onions, shredded carrots and lamb pieces in oil before adding washed rice and steaming it over hot water. Xinjiang lamb rice is not only nutritious but also serves as a dietary supplement, making it an essential food for the Uygur ethnic group during festivals and when receiving guests.
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Disinformation report hotline: 010-85061466