Couscous

A catering college in the northern Algerian city of Tizi Ouzou has cooked the world’s largest couscous.

The traditional north African dish was made from 2,600 kilos (5,732 lb) of dry semolina, meat from 100 sheep and 1.5 tonnes of vegetables.

We love, love LOVE couscous around here. We don’t make it from scratch or anything, it’s very easily made using the Near East brand – takes 5 minutes once the small amount of water comes to a boil. And it can be jazzed up very easily – here’s a recipe for Apricot Ginger Couscous that we’ll try soon.

However, we won’t need a pot 18′ across and 23′ feet deep to make it in.