The national dish of Morocco, couscous was introduced by the indigenous Berbers. Typically made of semolina, couscous is cooked in a two-chambered couscoussiere. A stew of meat and vegetables cooks in the bottom chamber while the aromatic steam rises through the perforated second chamber to cook the couscous. To serve, place stew in the middle of the dish, with couscous in a ring around the edge.Makes fantastic couscous and can be used to cook other meats, pasta and rice. Will post worldwide please email for shipping costs, thank you.