Couscous vs. Tajine

Couscousnoun

A pasta of North African origin made of crushed and steamed semolina.

Couscousnoun

A kind of food used by the natives of Western Africa, made of millet flour with flesh, and leaves of the baobab; - called also lalo.

Couscousnoun

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

Couscousnoun

a pasta made in northern Africa of crushed and steamed semolina

Couscous

Couscous is a North African dish of small (about 3 millimetres (0.12 in) in diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.

Tajinenoun

(cookware) An earthenware cooking pot of North African origin, consisting of a shallow, round dish without handles and a tall, conical or dome-shaped lid.

Tajinenoun

(by extension) A stew, originally from Morocco, the ingredients of which are traditionally cooked slowly in such a pot; the dish is normally served with couscous.

Tajine

A tajine or tagine is a Berber dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.