History Durum wheat is indigenous to North Africa, so it serves as the main cereal grain for many of the food preparations in these countries. The Portuguese introduced couscous to other parts of the world more than 400 years ago, although the grain has been around for nearly a 1,000 years. It remains a staple in Morocco, Algeria, Tunisia, Libya and Egypt. Because the process of making couscous can be done in the home, it is more common than pasta in these regions, and the ability to make it is an admired skill. As we mentioned earlier, once limited to specialty and health food stores, couscous is now widely available in supermarkets, usually where rice, bulgur and pasta are sold.
Some companies sell couscous in convenient packages and offer both plain and flavored varieties.
Couscous imports into the United States are steadily increasing. Couscous has been manufactured in the United States since 1993. Storage Sealed containers or bags are best to store couscous in to keep the moisture out. It will keep well at room temperature or cooler storage. It is not a whole-grain product, but optimal flavor will be achieved if heat in storage is avoided.