couscous

American  

[koos-koos] / ˈkus kus /

noun

1. a North African dish consisting of steamed semolina, typically served with vegetables and meat.

2. 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.

3. Israeli couscous.

---

couscous British  

/ 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

---

Etymology

Origin of couscous

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

Example Sentences

Serve it with buttered orzo, maybe, or pearl couscous slicked with olive oil.

From Salon

It was an overpriced café wrap — the kind that costs $14.50 and comes with a tiny cup of couscous and a fork you regret using.

From Salon

For a Mediterranean flavor profile, try stuffing them with couscous, white beans, chopped asparagus, olives and tomatoes, seasoned with Mediterranean herbs and spices.

From Salon

He would then season the chicken, cook it in the oven and make the rice or couscous for our family.

From Salon

Fast-forward 25 years and women carrying individually wrapped portions of the fermented cassava couscous still walk across Abidjan, Ivory Coast's biggest city, selling this now Unesco-recognised dish.

From BBC