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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.

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


(ˈkuːskuːs) or


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


(ˈkus kus)

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.
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.


[ˈkuːskuːs] n (= grain) → couscous m (= dish) → couscous m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005


nCouscous m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007


[ˈkuːskuːs] n (Culin) → cuscus m inv
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in periodicals archive ?
Rabat Vegetable Couscous is prepared in most Moroccan households every Friday, to be eaten after Friday prayers.
Paired with the Moroccaninspired fruited couscous, it gives you a delicious ?
Put the couscous, cumin, cinnamon and lemon juice into a large bowl.
1 Put the couscous into a bowl then cover with boiling water, according to package directions.
INGREDIENTS: (SERVES 6) 1kg sweet potatoes; 3tbsp olive oil; 2 medium red onions; 1 fresh red chilli; 2 garlic cloves; 6cm piece fresh ginger; 30g fresh coriander; 100g dried apricots; 2tbsp harissa paste; 2tsp ras el hanout; 2tsp ground cumin; 2tsp ground coriander; 1/2tsp sugar; 2 x 400g tins chopped tomatoes; 200ml water; 1 x 240g tin chickpeas; salt and black pepper; For the lemon and almond couscous: 1 preserved lemon; 1 1/2tbsp extra-virgin olive oil; 1tsp ground cumin; 300g couscous; 400ml boiling water; 50g flaked almonds; 20g fresh coriander leaves METHOD: 1.
(TAP) -- In an unprecedented Maghreb diplomatic move, Algeria, Morocco, Mauritania and Tunisia -State parties to Unesco' s Convention for the Safeguarding of Intangible Cultural Heritage 2003 - sought to have Couscous inscribed on the Representative List of the Intangible Cultural Heritage of Humanity.
Dediee a la Palestine, la seconde edition du Festival international du couscous a debute, hier, au palais de la culture Moufdi-Zakaria, a Alger.
1 tbsp olive oil 2 onions, chopped 500g skinless boneless chicken thighs, each cut into 2-3 chunks 3 tbsp tagine paste or 2 tbsp rasel hanout 2 x 400g cans tomato with chopped mixed olives small handful fresh oregano, leaves picked and chopped 2 preserved lemons, flesh removed, skin rinsed and finely chopped 2 tbsp clear honey 1 chicken stock cube 200g giant couscous handful parsley, chopped
To make the couscous, bring chicken stock to a boil and season it with salt and pepper.
Healthy alternative to fatty kebabs 6 Meanwhile, cook the couscous and fluff it up with a fork.
For years I had heard about the deliciousness of spicy Tunisian fish balls in a stew served over couscous from serious eaters like Jeffrey Steingarten, the former food columnist for Vogue.
You may be familiar with the five-minute couscous that's available in supermarkets, but hand-rolled couscous, the kind Admony makes fresh every day in what she calls "New York's first couscous bar," requires a lot of patience, practice and time-consuming labor.