Cous cous is a specialty whose origins are to be found in none other than the Arab world, including countries such as Algeria, Tunisia and Morocco, which also include nations that are part of the Middle East, although even in Sicily couscous is regularly consumed in many parts of the regional territory. In principle, couscous can be cooked by choosing boiling, as well as cooking using steam: the variant of couscous that is prepared in Sicily is very curious and tasty, where it accompanies no less what a shellfish soup.