Palestinian couscous (or ma'amoul in Arabic) is arguably one of the oldest dishes in the Middle East. It’s a large couscous dish flavoured with cumin, coriander and other spices, that is usually served warm with added vegetables. In Palestine, couscous is an important dish, especially during holidays and religious occasions such as Ramadan. It is traditionally prepared from a mix of ground wheat, bulgur and semolina, and is cooked in a variety of ways. The most popular way to cook it is to simmer it in a large pot with vegetables and spices. This classic Palestinian dish is also extremely versatile and can be eaten alone or served with a variety of accompaniments. It can be topped with yoghurt or tahini sauce, olive oil, garlic sauce, or even added to falafel or shawarma. It is even served with a side of sweet syrup, lavash bread and/or nuts. The large couscous grains are usually served with steamed vegetables and green salad, making Palestinian couscous a balanced and nutritious meal. The dish is hearty and comforting and is sure to become a family favorite.