couscous

[ koos-koos ]

Phonetic (Standard)IPA

noun

a North African dish consisting of steamed semolina, typically served with vegetables and meat.
semolina in the form of tiny pellets or balls, produced by any of various methods and used in a number of different cuisines and dishes.
Israeli couscous ( def ).

couscous

/ ˈkuːskuːs /

a type of semolina originating from North Africa, consisting of granules of crushed durum wheat
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

First recorded in 1590–1600; from French, from Arabic kuskus, kuskusū, from Berber seksu

A dinner of fluffy couscous and slow-cooked lamb at La Femina, a family-run Algerian restaurant popular with locals.

One needs to see the master in action in order to understand the proper couscous technique.

A couple of years back, Jean-Yves Hepp was driving down the Champs-Élysées and dreaming of couscous.

The Kabyles live well at all events, and their couscous is renowned throughout all Algeria.

The Arab eats his couscous out of a great wooden platter, and disdains knife or fork or spoon.

Here were great copper cauldrons where the couscous was being prepared.

Couscous, kus′kus, n. an African dish of granulated flour steamed over broth.

When he had placed it on the ground, they served a couscous with this ox.

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