COUSCOUS Meaning and
Definition
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Couscous is a North African dish made from tiny, granular pasta grains, typically made from crushed durum wheat semolina. It is a staple food in many countries across the region, including Morocco, Algeria, Tunisia, and Libya. The word "couscous" itself is derived from the Berber language, where it means "well-rolled" or "well-formed".
Couscous is traditionally prepared by steaming the grains, often using a specific cooking utensil called a couscoussier. It is usually served as a base for various stews, meats, vegetables, or legumes, providing a versatile and nutrient-rich accompaniment to a wide range of dishes. The small, round grains have a slightly chewy texture and a mild, nutty flavor, which makes them an excellent complement to savory ingredients.
This versatile dish has gained popularity worldwide due to its ease of preparation, adaptability, and its ability to work well with diverse flavors and ingredients. It is widely available in grocery stores, both in its traditional form and in variations such as whole wheat or gluten-free couscous.
Couscous is not only cherished for its taste and aroma but also for its nutritional value. It is a good source of carbohydrates, proteins, fiber, and several essential minerals, including selenium and manganese. Additionally, it is low in fat and highly customizable, making it a popular choice for those seeking a healthy and satisfying meal option.
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Etymology of COUSCOUS
The word "couscous" is derived from the Berber language, which is spoken by the Berber people of North Africa. In the Berber language, it is known as "ⵙⴽⵙⵓ" (seksu), which refers to the dish made from semolina wheat. The term was later adopted by the Arabic language, where it became "كُسْكُس" (kuskus). Over time, the word made its way into various other languages and cultures.
Similar spelling words for COUSCOUS
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