couscous's Usage Examples:

Israeli couscous (Hebrew: פתיתים‎, ptitim, lit.

 'flakes'), also known as pearl couscous, is toasted pasta in tiny balls, developed in Israel in the 1950s.

Well-known dishes from the region include couscous, pastilla, and tajine stew.

preparations of Tunisian, Moroccan, Algerian, and Libyan cuisine include tajine, couscous, shakshouka, pastilla, msemen, merguez, asida, lablabi, harissa, makroudh.

covered with a fine-grain couscous.

The couscous pasta is therefore cooked with aromatic steam.

During the cooking process, the couscous needs to be regularly.

middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings.

Peanuts, the primary crop of Senegal, as well as couscous, white rice, sweet potatoes, lentils, black-eyed peas and various vegetables.

Rice, beans, tomatoes and couscous are also significant staple foods.

soups, tajines, couscous and sauce-based dishes.

Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national.

Dried merguez is used to add flavour to tagines and couscous.

Broken rice has a long history; Ibn Baṭṭūṭa mentions rice couscous in the area of Mali in 1350, presumably made of African rice.

The staple grain today is wheat, used for bread and couscous, though until the mid-20th century, barley was an important staple, especially.

A major staple food is the couscous that often accompanies one way or another all the food dishes.

are used to produce foods like pasta, breakfast cereals, puddings, and couscous for humans, as well as fodder for livestock and pets.

مسفوف‎) is an Algerian, Moroccan and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil.

This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

Dishes such as couscous and other semolina-based foods are also to be found.

Synonyms:

alimentary paste; pasta;

Antonyms:

inactivity; man;