couscous


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cous·cous

 (ko͞os′ko͞os′)
n.
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.

[French, from Arabic kuskus, from kaskasa, to pulverize; see kšš in Semitic roots.]

couscous

(ˈkuːskuːs) or

couscousou

n
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

cous•cous

(ˈkus kus)

n.
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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.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
alimentary paste, pasta - shaped and dried dough made from flour and water and sometimes egg
Translations
kuszkusz

couscous

[ˈkuːskuːs] n (= grain) → couscous m (= dish) → couscous m

couscous

nCouscous m

couscous

[ˈkuːskuːs] n (Culin) → cuscus m inv
References in periodicals archive ?
Virgin Atlantic told the BBC the airline chose to name the dish Palestinian couscous salad as the main ingredient, maftoul, is not widely-known.
onionspeaspetit pois couscous chickenpea shoots Vegetables.
Because the instructions for the autumn couscous refer to the spring one, I've rearranged the ingredients and instructions to make sense for this version to stand alone.
L'homme d'affaires Ahmed Masmoudi, originaire de Sfax, poursuit le developpement de sa societe en France, puisqu'il vient d'ouvrir deux bars a couscous a Nancy et a Marseille.
INGREDIENTS 2 tbsp olive oil, plus extra to serve 2 red onions, finely chopped 250g okra, each sliced into 4 pieces 2 garlic cloves, crushed 1 tsp ground allspice 500g passata 300g couscous 1 lemon, juiced 200g feta or natural yogurt small pack parsley, chopped METHOD 1 Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick.
Couscous is an authentic home food but people usually don't make real couscous at home because it's a long process.
INGREDIENTS (Serves 4) 60g couscous 4tbsp flaked almonds (optional) 1tbsp olive oil 1 onion, finely chopped 2 carrots, peeled and cut into ribbons or coarsely grated 1 courgette, cut into ribbons or coarsely grated 175g leftover roast lamb (or other roast meat), cut into thin strips 4 radishes, thinly sliced 6 ready-to-eat dried dates, roughly chopped A handful of chopped mint A handful of chopped coriander For the dressing: 3tbsp extra virgin olive oil Finely grated rind and juice of 1 lemon 1 garlic clove, crushed 1tsp cumin seeds (optional) 1.
5kg leg of lamb | 1 head of garlic, halved | 4 heaped tsp harissa paste | 1 tbsp sea salt | 1 tbsp olive oil | 350g vine tomatoes | 2 handfuls of couscous (optional) | 250g Greek yogurt | 1 bunch of fresh mint, finely chopped METHOD 1 Preheat the oven to 150degC/Gas 2.
Giant couscous (ordinary couscous or rice works well too)
Experience a fragrant taste of North Africa with a beef tagine with green couscous - flavoured with delicate, aromatic spices.
Set the tomatoes aside to be added to the couscous later.
INGREDIENTS 1 mutton shoulder, diced into cubes 600g prunes 100g dates 500g mixed root vegetables, diced into 1cm cubes (carrots, butternut squash, sweet potatoes, celeriac) 90g pomegranate (optional) 600g couscous 150g onion 250g fresh tomatoes 30ml vegetable stock For the herb marinade: 1 garlic clove, crushed 1tsp coriander 1tsp cumin Pepper Sea salt 1tbsp olive oil METHOD MARINATE the mutton cubes in the cumin, coriander, olive oil, salt, pepper and garlic overnight, to get the flavour into the meat.