Couscous is a staple dish of north Africa, now widely available, it is a dish of cracked wheat or semolina which can be served with a variety of meats or sauces. It is often steamed in the upper part of a special two-part pot, with meat or vegetable tagines in the lower part. They are then served together often with hot chilli sauce. Rubbing the cracked wheat with butter or oil before hand can prevent sticking or clumping while it steams. Arabic in origin it came from Morocco, Tunisia and Algeria. It may also be actually made from semolina grains that have been rolled, dampened and coated with finer wheat flour. It is made with millet rather than wheat throughout most of Africa, maize in Cameroon and whole wheat in Chad, semolina in France and Italy.