Lexic.us

Definition of Couscous

1. Noun. A spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew.

2. Noun. A pasta made in northern Africa of crushed and steamed semolina.

Definition of Couscous

1. n. A kind of food used by the natives of Western Africa, made of millet flour with flesh, and leaves of the baobab; -- called also lalo.

Definition of Couscous

1. Noun. A pasta of North African origin made of crushed and steamed semolina. ¹

¹ Source: wiktionary.com

Definition of Couscous

1. a North African cereal [n -ES]

Lexicographical Neighbors of Couscous

courts-leet courts-martial courts martial courts of equity courts of law courtsey courtships courtside courtsides courtyard

courtyardlike courtyards courvoisier phenomenon couscous (current term) couscouses couscousou cousin cousin-aunt cousin-aunts cousin-brother

cousin-german cousin-germans cousin-in-law cousin-in-laws cousin-sister cousin-uncle cousin-uncles cousin brother

Literary usage of Couscous

Below you will find example usage of this term as found in modern and/or classical literature:

1. Sketches in Natural History: History of the Mammalia by Charles Knight (1849)
"The native name of the Vulpine Phalanger, according to White, is Who. tapoa roo. THE SPOTTED couscous ( Cuscus maculatus. discus amboinensis, ..."

2. Eat Your Food! Gastronomical Glory from Garden to Gut: A Coastalfields by Aaron Brachfeld, Aaron Brachfeld and Mary Choate, Mary Choate (2007)
"1 cup plain couscous • 1 tablespoon golden olive oil • Yi tsp. vinegar OR 1 c. vegetable broth (substitute for 1 cup of the water required for the couscous) ..."

3. Moroccan Cafe: Casual Moroccan Cooking at Home by Elisa Vergne (2001)
"Fill bottom section of couscous or steamer' 2 of the way full with water. ... Prepare couscous according to package directions or. in the top section of a ..."

4. The Physiology of Industrial Organisation and the Re-employment of the Disabled by Jules Amar (1918)
"The couscous is served in a great wooden dish, the soup or broth being poured over it, ... The natives of North Africa are extremely partial to couscous, ..."

5. Pan-Pacific Cook Book: Savory Bits from the World's Fare by Linie Loyall McLaren (1915)
"couscous—NATIONAL DISH OF ALGERIA AND MOROCCO , Boil a plump fowl with soup vegetables until nearly tender; then add two dozen button onions, ..."

6. Happy Food: Get Happy with Scrumptious, Mood-Enhancing Recipesby Marlisa Szwillus by Marlisa Szwillus (2001)
"Drain the couscous if necessary and cool. Wash and trim the tomatoes and bell ... Season the couscous to taste with the lemon juice, salt, and pepper, ..."

7. Algiers by Mary Elizabeth Crouse (1906)
"To cook the couscous the Arabs put it over a pottery steamer, under which they have fowl or ... The couscous is cooked entirely by the steam from the meat; ..."

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