from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A pasta of North African origin made of crushed and steamed semolina.
  • n. A North African dish consisting of pasta steamed with a meat and vegetable stew.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A pasta of North African origin made of crushed and steamed semolina.

from the GNU version of the Collaborative International Dictionary of English

  • 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.

from The Century Dictionary and Cyclopedia

  • n. A favorite west African dish, consisting of flour, flesh or fowls, oil, and the leaves of Adansonia digitata, or baobab. Also called by the natives lalo.
  • n. The native name of a kind of phalanger, the spotted phalanger of the Moluccas. Also written coescoes. See Cuscus.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. a spicy dish that originated in northern Africa; consists of pasta steamed with a meat and vegetable stew
  • n. a pasta made in northern Africa of crushed and steamed semolina


from The American Heritage® Dictionary of the English Language, 4th Edition

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

from Wiktionary, Creative Commons Attribution/Share-Alike License

First attested circa 16th century, from French, from Arabic كسكس (kuskus) from Tamazight ⵙⴽⵙⵓ (seksu).


  • The word couscous also refers to the feast meal itself, typically a platter of couscous served alongside a richly spiced stew of beef or lamb and vegetables.

    Kansas City Star: Front Page

  • Stir cilantro in couscous and serve with salmon and broccoli drizzled with olive oil.

    Weight-Loss Challenge dinner: Maple-lime salmon and couscous

  • But on the Mediterranean's southern coast, couscous is the carb of choice, dried fruits abound, and lemon juice replaces vinegar (a blessing for migraine sufferers like myself.)

    The Other Mediterranean Diet

  • When the couscous is cooked, stir in the juice of a lemon, lots of chopped parsley or coriander, black pepper and chopped roasted veg (peppers, aubergine, courgette).

    Moroccan Chicken.

  • You fucked up the potatoes, you can't even manage to heat your own damn house, the couscous is clumpy, there's a crazy animal in a cage over there, my child has a split lip and peed on me, then ate my fucking lobster, and now you're trying to take away my cauliflower?!

    So This Is Christmas...

  • We tossed with less couscous for the adults the second night -- the kids liked a lot of couscous, which is the ratio you see in the pictures.

    Archive 2009-10-01

  • The smallest is couscous, which is actually a pasta made from semolina or whole wheat flour.

    The Food Matters Cookbook

  • Israeli couscous aka pearl couscous, supercouscous, Israeli toasted pasta, and maftoul is larger, chewier, and nuttier than the kind usually found on supermarket shelves.


  • On a food note, if you serve it with giant couscous, which is my new favourite thing, then you get double roundness.

    where's the year gone?

  • The most widely available form found in stores is the pearled, hulled type, although you may often be able to find traditional couscous, which is made from cracked millet.

    The Hindu - Front Page


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  • One of my author friends on made this for her dinner last night.

    July 15, 2012

  • I bet reesetee looks silly eating couscous, too. ♡

    August 19, 2009

  • maftoul.

    August 19, 2009

  • I always feel silly saying couscous.

    Come to think of it, I always feel silly eating couscous.

    March 7, 2008

  • Mmmm - I like couscous - fun to say and eat.

    March 7, 2008

  • There's a commercial from a couple years ago where they say "Don't be such a couch couscous", and it has stuck in my head. Disgusting stuff, I have to say.

    March 6, 2008

  • Couscous (from the Berber word k'seksu) is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and to sub-Saharan countries. Couscous is also consumed in the Middle East, where it is called mughrabiyya.

    March 5, 2008

  • pulverized

    January 14, 2008