Pasta is cooked by boiling and couscous is steamed. Vegetables are often used for salads, soups, casserole, couscous and sauces. In North Africa, Jews eat couscous and tagine. In Algeria, harissa is commonly added to soups, stews, and couscous. The dish is served over hot steamed or flavoured couscous. He markets his own range of food, including couscous, risotto, soups and cereal bars. Vegetables are often used for salads, soups, tajines, couscous and sauce-based dishes. Rice, beans, tomatoes and couscous are also significant staple foods. Dishes such as couscous or other semolina based dishes are much appreciated as well. Couscous and pasta have similar nutritional value, although pasta is usually more refined. In much of North Africa, durum semolina is made into the staple couscous. It is traditionally made fresh and eaten grilled or with couscous. Cereal grains (oatmeal, couscous, farina, etc.) are used to thicken soups. In some regions couscous is made from farina or coarsely ground barley or pearl millet. It is used to make such foods as couscous, sorghum flour, porridge and molasses.