Which dish is traditional to the Algerian cuisine?

Couscous is a North African dish of small steamed granules of rolled durum wheat semolina that is traditionally served with a stew spooned on top.

Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It is also widely consumed in France, where it was introduced by Maghreb immigrants.

It is unclear when couscous originated. Food historian Lucie Bolens believes couscous originated millennia ago, during the reign of Masinissa in the ancient kingdom of Numidia in present-day Algeria.