Traditional food of chicken tagine, and lamb with cous cous, Marrakech, Morocco, North Africa, Africa

Brazilian cuscus de tapioca (sweet cous cous with coconut slices), Brazil, South America

Purple caulyflower cous cous with khaki and chestnut mousse, Claude Bosi chef, London, England, UK, Europe

Rose Blanche Harbour Le Cou, South West Coast, Newfoundland & Labrador.

Tagine-baked couscous with chicken, Restaurant Toubkal, Marrakesh, Morocco