|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|
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.
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