The knowledge, know-how and practices pertaining to the production and consumption of couscous are all methods of preparation and producing couscous, the equipment used in its manufacture and the accompanying conditions, as well as the tools and handicrafts associated with it, in the relevant local communities in Morocco, Mauritania, Algeria and Tunisia..
Couscous is small and steamed granules made of wheat and served alongside a group of vegetables and meat according to the region, season, and occasion for which it is prepared. This traditional dish carries many symbols, connotations and social and cultural dimensions related to sharing meals and togetherness.

---

Knowledge, Know-how and Practices Pertaining to the Production and Consumption of Couscous was inscribed in 2020 on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in Algeria, Mauritania, Morocco, Tunisia.