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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.
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.
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
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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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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|
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
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