Cuscus[1] (conversio nominis Arabici كسكسي kuskusī) est paratio tritici et categoria ferculorum, origine Barbarico, in gastronomia Maghrebina vel Africae boreo-occidentalis celebris.

Cuscus cum carne camelina holeribusque in Algerio meridiano inlatum
  1. "ferculum esitant ... quod vernaculá linguá CUSCUS vocant" (p. 94 apud Google Books)

Bibliographia

recensere
Eruditio
Praecepta
  • 1870 : Urbain-Dubois, Cosmopolitan cookery: popular studies (Londinii: Longmans) p. 11 ("'Cuscus' of the Arabs")
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) pp. 18-19, 33-34 ("Algiers: Taam bel horour (couscous); Arabia: Shurbit khaskhas")