couscous

cous·cous

(ko͞os′ko͞os′)

1. A pasta of North African origin made of semolina or other grains, formed into small pellets and usually steamed.

2. A North African dish consisting of this pasta served with stewed vegetables or meat.

[French, from Arabic kuskus, from kaskasa, to pulverize; see kšš in Semitic roots.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

couscous

(ˈkuːskuːs) or

couscousou

1. (Cookery) a type of semolina originating from North Africa, consisting of granules of crushed durum wheat

2. (Cookery) 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

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

cous•cous

(ˈkus kus)

n.

1. a North African dish of steamed semolina served usu. with a spicy stew.

2. the granular semolina used in this dish.

[1590–1600; < French < Arabic kuskus,kuskusū < Berber seksu]

ThesaurusAntonymsRelated WordsSynonymsLegend:

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Noun	1.	couscous - a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew dish - a particular item of prepared food; "she prepared a special dish for dinner"
	2.	couscous - a pasta made in northern Africa of crushed and steamed semolina alimentary paste, pasta - shaped and dried dough made from flour and water and sometimes egg

Translations

Kuskus

couscous

kuszkusz

cuscus

couscous

[ˈkuːskuːs] n (= grain) → couscous m (= dish) → couscous m

Collins English/French Electronic Resource. © HarperCollins Publishers 2005

couscous

n → Couscous m

Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

couscous

[ˈkuːskuːs] n (Culin) → cuscus m inv

Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995

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References in periodicals archive ?

Rabat Vegetable Couscous is prepared in most Moroccan households every Friday, to be eaten after Friday prayers.

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Put the couscous, cumin, cinnamon and lemon juice into a large bowl.

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1 Put the couscous into a bowl then cover with boiling water, according to package directions.

NO FUSS COUSCOUS; Healthy YOURecipe of the WEEK

INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.

ROASTED SWEET POTATO TAGINE

(TAP) -- In an unprecedented Maghreb diplomatic move, Algeria, Morocco, Mauritania and Tunisia -State parties to Unesco' s Convention for the Safeguarding of Intangible Cultural Heritage 2003 - sought to have Couscous inscribed on the Representative List of the Intangible Cultural Heritage of Humanity.

Maghreb countries eye couscous inscription on UNESCO intangible cultural heritage list

Dediee a la Palestine, la seconde edition du Festival international du couscous a debute, hier, au palais de la culture Moufdi-Zakaria, a Alger.

2e Festival international du couscous

1 tbsp olive oil 2 onions, chopped 500g skinless boneless chicken thighs, each cut into 2-3 chunks 3 tbsp tagine paste or 2 tbsp rasel hanout 2 x 400g cans tomato with chopped mixed olives small handful fresh oregano, leaves picked and chopped 2 preserved lemons, flesh removed, skin rinsed and finely chopped 2 tbsp clear honey 1 chicken stock cube 200g giant couscous handful parsley, chopped

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To make the couscous, bring chicken stock to a boil and season it with salt and pepper.

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Healthy alternative to fatty kebabs 6 Meanwhile, cook the couscous and fluff it up with a fork.

RecipeOF THE WEEK LAMB KOFTA COUSCOUS SALAD WITH TZATZIKI; SMUULS Staying in Your home 34

For years I had heard about the deliciousness of spicy Tunisian fish balls in a stew served over couscous from serious eaters like Jeffrey Steingarten, the former food columnist for Vogue.

Up Your Couscous Game With This Tunisian Fish Dish

You may be familiar with the five-minute couscous that's available in supermarkets, but hand-rolled couscous, the kind Admony makes fresh every day in what she calls "New York's first couscous bar," requires a lot of patience, practice and time-consuming labor.