Quinoa vs. Couscous

Quinoanoun

A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.

Quinoanoun

The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour.

Quinoanoun

The seeds of a kind of goosewort (Chenopodium Quinoa), used in Chili and Peru for making porridge or cakes; also, food thus made.

Quinoa

Quinoa (Chenopodium quinoa; , from Quechua kinwa or kinuwa) is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.

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.