Gus Gusmi is a staple food in North Africa.

Gusmi, also known as Couscous, comes from Arabic (kuskuskus), which means "knocking". It looks like millet, but it is actually not the seed of a certain crop, but processed from coarse flour, which is related to spaghetti in terms of raw materials. Rub the coarse flour with water and add dry flour at the same time, and it becomes granular.

continue to crush the particles that are too big, screen out the particles that are too small, and then continue to coat them with flour to get uniform particles. The finished Gusmi can be preserved for a long time after being dried in the sun. This process is very tiring. In the past, women in the village often made Gusmi together for several days at a time. Of course, today's Gusmi is mostly produced by industrial machinery.

Gusmi's cooking method is relatively simple. Generally, after cooking, a spoonful of side dishes is poured on it, which is a bit like 1: 1 rice. The traditional practice is to use a double-layer steamer, with rice on the upper layer and side dishes on the lower layer. Now there are some ready-to-eat Gusmi, which can be eaten by boiling water. In Tunisia, Algerian, Moroccan and Libyan regions, Gusmi is eaten as a staple food with different tastes.

Moroccans will also eat Gusmi with different side dishes according to different festivals and celebrations. Europeans also like to match it with Moroccan barbecue or make a salad.