1902.40.00.00 - Couscous

This HTS category, 1902.40.00.00, specifically covers couscous, regardless of whether it is prepared or not. Couscous is a North African staple made from granulated durum wheat semolina, typically steamed and then processed into small granules. This classification encompasses all forms of couscous, from the raw, uncooked semolina granules to pre-cooked or flavored varieties.

While the broader heading 1902 covers various pasta preparations, this particular sub-heading is dedicated solely to couscous. It distinguishes itself from sibling categories such as uncooked pasta (1902.10), stuffed pasta (1902.20), and other types of pasta (1902.30) by its unique composition and preparation method. Unlike traditional pasta made from dough rolled and cut into shapes, couscous is formed by rolling moistened semolina.

As a leaf node, 1902.40.00.00 does not have further subcategories. Therefore, the focus for classification within this code rests on identifying the product as couscous. When determining classification, consider the raw material (durum wheat semolina) and the characteristic granular form. Preparations that add flavorings, vegetables, or other ingredients to the couscous will still fall under this heading as long as couscous remains the primary component.