| 释义 |
▪ I. ‖ couscous1, couscoussou|ˈkʊskʊs, -kuːsuː|
Also 7 cuscus, 9 kus-kus, kous-kous; 7 cuscusu, cooscoosoos, 8 cuscussu, -cosoo, -casow, 9 coos-, couscoosoo, couscousou, kouskoussou.
[a. F. couscous (also improp. couscou, couscoussou), a. Arab. kuskus, f. kaskasa to pound or bruise small.]
An African dish made of flour granulated, and cooked by steaming over the vapour of meat or broth.
1600Pory tr. Leo's Africa 142 In winter they [of Fez] haue sodden flesh, together with a kinde of meate called Cuscusu. 1695Motteux St. Olon's Morocco 87 Their standing Dish is some Cooscoosoos, a Paste made with fine Flower, which..has been boil'd with some young Pidgeons, Fowls, or Mutton. 1753Chambers Cycl. Supp., Cuscasow, the name of a Moorish dish eaten in Egypt. 1759tr. M. Adanson's Voy. Senegal 55 They sat cross-legged..round a large wooden bowl full of couscous; which is a thick-grained pap, made of two sorts of millet. c1790Willock Voy. 112 Bringing us a dish..called cuscosoo. It is made of flour, wet..after which they rub it between their hands, till it forms itself..like barley-corns..Underneath it they stew a fowl, mutton, or beef, with onions..the steam of which gives a nice relish to the small particles above. 1849W. S. Mayo Kaloolah (1850) 147 A large bowl of cooscoosoo. 1874F. W. Pavy Treat. Food (1875) 243 The Kous-kous, Couscous, or Couscousou, of the Arabs, which forms a national food in Algeria.
¶ See also cuscus.
▪ II. ‖ couscous2|ˈkʊskʊs|
[Fr. spelling of a native Moluccas word, in Du. spelling koeskoes.]
A marsupial quadruped, the Spotted Phalanger of the Moluccas (Cuscus maculatus).
1839Penny Cycl. XIV. 460 Cuscus maculatus..named Coescoes at the Moluccas..At Wagiou..the natives call it Scham-scham. 1880Libr. Univ. Knowl. IV. 411 Cous⁓cous, or Spotted Phalanger, a marsupial animal [in Spice Islands]. |