Koussa

Koussa is a term widely used in Arabic-speaking regions to refer to the bottle gourd, a smooth-skinned, elongated green fruit of the plant Lagenaria siceraria. The word is transliterated in various forms, including kusā, kusa, koosa, and koussa, depending on language and country. In culinary contexts, koussa denotes the young fruit used as a vegetable rather than a dried gourd; harvest is typically when the fruit is tender and about 15–25 cm long.

In North Africa and the Levant, koussa is especially known for dishes in which the hollowed fruits are stuffed with a filling of minced meat, rice, onions, herbs, and spices, then simmered in tomato sauce or broth. This preparation, often called kousa mahshi, is a staple in Tunisian, Algerian, Moroccan, Egyptian, and some Levantine cuisines. Beyond stuffing, the fruit is used in stews, soups, and sautéed presentations, and it can be eaten fresh when very young or pickled in some regional cuisines.

Koussa also appears as a transliteration of Arabic surnames and may be used as a toponym in some Arabic-speaking areas. The term is encountered in diaspora communities and culinary literature to describe bottle gourds and related dishes. See also bottle gourd for botanical background.