n.

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

a pasta made in northern Africa of crushed and steamed semolina

Couscous
Couscous
Couscous
Couscous in North Africa.
Process effect on couscous quality
Influence of raw material on couscous quality.
Extrusion method for making a couscous food product
Couscous, a traditional Turkish food product: production method and some applications for enrichment of nutritional value.
Physicochemical properties of flours that relate to sorghum couscous quality.
Extent of decortication and quality of flour, couscous and porridge made from different sorghum cultivars
Low molecular weight soluble starch and its relationship with sorghum couscous stickiness.
Effect of tea on iron absorption from the typical Tunisian meal 'couscous' fed to healthy rats.
Influence of physicochemical binder properties on agglomeration of wheat powder in couscous grain