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Steamed couscous with cold buttermilk, olive oil, and sometimes herbs or a little sugar — rural, Berber, and summer food. It is not a leftover trick; it is a dish with its own name.

Couscous bel Lben hails from the rural Berber communities, where it is cherished as a refreshing summer dish. This dish is a celebration of simplicity, crafted from steamed couscous and paired with cold buttermilk. It's not a way to repurpose leftovers but stands proudly with its own identity, often enjoyed during the warmer months when a cool, nourishing meal is most appreciated. The taste is a delicate balance of tangy buttermilk and the subtle earthiness of olive oil, accented by a hint of salt. Fresh mint or oregano adds an aromatic lift, while a touch of sugar can be sprinkled for a gentle sweetness. The grains should be tender, each one distinct, creating a satisfying contrast with the creamy lben.