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cous⋅cous
[koos-koos] 
| a North African dish consisting of steamed semolina, served with vegetables and meat. |
1590–1600; < F < Ar kuskus, kuskusū < Berber seksu
Based on the Random House Dictionary, © Random House, Inc. 2009.
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| cous·cous (kōōs'kōōs') n.
[French, from Arabic kuskus, from kaskasa, to pulverize; see kšš in Semitic roots.] |
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Couscous
Cous"cous`\ (k??s"k??s`), n. A kind of food used by the natives of Western Africa, made of millet flour with flesh, and leaves of the baobab; -- called also lalo.Cite This Source
couscous
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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.
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