Couscous
Couscous
Couscous (pronunciation: /ˈko͞osˌko͞os/) is a traditional Berber dish of semolina (tiny granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in the Middle East and Sicily.
Etymology
The original name in Berber is seksu or kesksu. The name couscous is of Berber origin; it is derived from the Arabic word kuskus, which is from the Arabic kaskasa, meaning to pound small.
Related Terms
- Semolina: A type of flour made from durum wheat. It is used to make pasta, couscous, and a variety of other dishes.
- Berber: An ethnic group indigenous to North Africa, particularly in Morocco and Algeria.
- Durum: A type of wheat that is used to make semolina. It is the second most cultivated species of wheat after common wheat.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
See Also
External links
- Medical encyclopedia article on Couscous
- Wikipedia's article - Couscous
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