Couscous is prepared with dried barely flour that we put in a bowl called (kaskas) so that it is cooked by means of the steam escaping from the small container’s openings.
When grains are well cooked, they are decorated with either camel or lamb meat and sauce.
Some prefer to eat couscous without meat by sprinkling it with camel milk and sugar. This is what we call Alghabba couscous (dried couscous without meat).
Since twisting barely grains is quite difficult, some women prefer to avoid this task by buying couscous ready to be cooked from local markets.