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couscous

[koos-koos] /ˈkus kus/
noun
1.
a North African dish consisting of steamed semolina, served with vegetables and meat.
Origin
1590-1600
1590-1600; < French < Arabic kuskus, kuskusū < Berber seksu
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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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
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for couscous
n.

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

Online Etymology Dictionary, © 2010 Douglas Harper
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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
Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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Word Value for couscous

12
16
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