Couscous (Berber : ⵙⴽⵙⵓ seksu, Arabic: كُسْكُس‎ kuskus) is originally a Maghrebi dish of small (about 3 millimetres (0.12 in) diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. It is a staple of the Moroccan diet, meaning that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. In Tunisia, Algeria, Morocco, and Libya, couscous is generally served with vegetables (carrots, potatoes, and turnips) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton).