英语词汇“couscous”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

是什么意思

蒸粗麦粉；粟（俗称小米，谷子）；

英英释义

couscous[ 'ku:sku:s ]

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

学习怎么用

双语例句

用作名词(n.)

Open packets, arrange contents over couscous, and serve immediately.
打开铝箔卷，把混合物平均分放在蒸粗麦粉上，即可食用。
While the chickpeas cook, prepare the couscous according to package directions.
同时也要煮鹰嘴豆，根据包装说明蒸粗麦粉。

权威例句

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

单词	couscous
释义	couscous 听听怎么读英 [?k?sk?s] 美 [?kus?kus] 是什么意思 n. 蒸粗麦粉；粟（俗称小米，谷子）；英英释义 couscous[ 'ku:sku:s ] 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 学习怎么用双语例句用作名词(n.) Open packets, arrange contents over couscous, and serve immediately. 打开铝箔卷，把混合物平均分放在蒸粗麦粉上，即可食用。 While the chickpeas cook, prepare the couscous according to package directions. 同时也要煮鹰嘴豆，根据包装说明蒸粗麦粉。权威例句 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
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