couscous

[koos-koos] /ˈkus kus/
noun
1.
a North African dish consisting of steamed semolina, served with vegetables and meat.
Origin
1590-1600; < French < Arabic kuskus, kuskusū < Berber seksu
Examples from the web for couscous
  • Instant couscous has become so popular that it is easy to find in the supermarket.
  • Meanwhile, the dig team cooked couscous and freeze-dried vegetables on a propane stove, eating by the light of their headlamps.
  • Pulse cauliflower until it is roughly the size of couscous.
  • But first, start two pans of water heating for the broccoli and the couscous, then zip through the pork recipe.
  • The servant came with a bowl of couscous, and sat with us.
  • He waited for her to say something more, but her head was tilted to the side as she focussed on the back of a box of couscous.
  • When cooked it has roughly the consistency of couscous that is typically served with a peanut sauce or chicken stew.
  • couscous is traditionally served under a meat or vegetable stew.
  • The couscous swells and within a few minutes is ready to fluff with a fork and serve.
  • Traces how couscous was taken to different countries from its origins in north africa.
British Dictionary definitions for couscous

couscous

/ˈkuːskuːs/
noun
1.
a type of semolina originating from North Africa, consisting of granules of crushed durum wheat
2.
a spicy North African dish consisting of steamed semolina with meat, vegetables, or fruit C17: via French from Arabic kouskous, from kaskasa to pound until fine
Word Origin and History for couscous
n.

c.1600, from French couscous (16c.), ultimately from Arabic kuskus, from kaskasa "to pound, he pounded."

Encyclopedia Article for couscous

North African dish of semolina and accompanying foods. The semolina grains (the endosperm of Durum wheat) are prepared in a couscousiere, a large covered pot with a lower compartment in which a stew or broth cooks and an upper portion with a pierced bottom in which the couscous steams. The grains must be sprinkled with liquid, stirred to separate the clumps, and steamed several times. While the grain is steaming, a stew of lamb, chicken, chickpeas, and vegetables cooks in the lower portion of the pot. The couscous and stew are eaten with harissa, a fiery sauce of red pepper and other spices. Alternatively, couscous can be eaten as a sweet dish with fruits and milk or as a breakfast porridge.

Learn more about couscous with a free trial on Britannica.com