Couscous production consists in the mixture of semola of hard wheat semolina and water. Subsequently the product is subjected to a process of vapor precooking and then it is dried till to obtain a dry one with a yellowish aspect and with a diameter that goes approximately from 0,6 to 2,5 milimeter; it depends on the fine, medium or large couscous features. The finished product, therefore, is a precooked product available to absorb the water at the moment of the preparation from the final consumer. So the couscous is able to recover in some minutes with the simple hydratation carried out with boiled water. It is a dry precooking product, therefore, highly adaptable and easy to cook. The taste is not so different from the typical one of alimentary pasta, except for the ability to exalt more and more the fragrance that is equivalent to that of a fresh pasta produced at home.