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You can eat and very good and very easy to make.

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1. In a bowl, add the cornmeal and moisten with water and add the salt.

2. Let it sit for 5 minutes. Then pour water in the couscous until it reaches the mark (all couscous has a mark up to where you should put water).

3. Transfer the cornmeal to the couscous. Cook for about 10 minutes.

4. If you do not have couscous, put water to boil in a pan and on top place a pan to steam with the cornmeal inside.

5. Serve hot with butter, or fried egg, or even fried rennet cheese.

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Couscous is a typical food of Brazil couscous is made of corn or manioc or povilho the city that eats couscous the most in Cape Verde a city, in that city they even have a couscous cake.

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Couscous is an Arab dish originating in the Maghreb (North African region) consisting of a preparation of cereal semolina, mainly wheat. Traditionally, the semolina is kneaded by hand with a little water until it turns into small grains that must be cooked in the steam of a couscous and served with a sauce that may have been made on the bottom of the couscous. In Tunisia, couscous has "status" of national dish, but in Morocco and Algeria is also practically the dish of the day.