Couscous is a dish crafted thousands of years ago crossing the path of many civilizations around the Mediterranean. Historians tried in vain to associate couscous to a country of origin. Traces have been found in Berber, Arab and Jewish cultures. According to the Historian Lucie Bolens, couscous is of North African origins where first traces of jars of couscous were found between 238 and 149 B.C. They were found in dooms going back to the rein of the Berber king Massinissa. This king was known for unifying Numidia by joining Northern Tunisia and Libya with Northern Algeria. The origin of the word “couscous” comes from the arabic word “Kaskasa” that means breaking into small pieces. It also has roots from the Berber word “Seksu”, which means “rounded”. The source of couscous in North Africa was and still is a grain grinded out of wheat. This is why the stories of couscous and wheat go hand in hand. Dating back to 7000 years ago during the Greco-Roman era, flourished the cultivation of wheat in North Africa and largely in the Mediterranean and the birth of couscous as a reliable dish for everyone from soldiers to families. Originally couscous is made of semolina and hot water. Apart from North Africa, traces of couscous have been found in Egypt and Sudan where couscous was made of Sorghum. Even today there are other types of couscous found in Guinea and Senegal made of various ingredients. During the VII century when the Muslim empire conquered North Africa, Muslim Arabs discovered and integrated couscous in their culinary habits. The consumption of couscous expanded to Andalusia, Sub-Saharan Africa and the Middle East through trade and the cultivation of wheat, which became ever more popular as a necessary staple. Up to today, couscous is a very popular dish across these regions. At a later stage during the XI century Turkey and its neighboring countries adopted couscous. In Europe, France was the first country to welcome couscous. It was Rabelais, the famous French poet who mentioned couscous in his book Gargantua during the XVI century. The consumption of couscous in large quantities will start only during the XX century when North Africans were brought to France to replace the workers who left to fight the First World War (1914 – 1918). Then, it was North African-born French who consolidated couscous in French habits following their return to France after Independence in late 1950’s.