What is Couscous?
Couscous is a small, grain-like pasta made from semolina wheat or barley. It is a traditional staple in North African, Mediterranean, and Middle Eastern cuisines. Its mild flavor and fluffy texture make it highly versatile, serving as a base for savory dishes or salads.
Rich in Carbohydrates: Provides a good source of energy. A 1-cup serving (157g cooked) contains about 36g of carbohydrates.
Low in Fat: Couscous is naturally low in fat, making it suitable for low-fat diets.
Good Source of Fiber: Whole-grain couscous contains dietary fiber, aiding digestion, promoting gut health, and helping regulate blood sugar levels.
Contains Plant-Based Protein: Offers about 6g of protein per cooked cup, beneficial for muscle repair and growth.
Micronutrients: Rich in selenium, an antioxidant that supports the immune system and thyroid function. It also contains small amounts of magnesium, iron, and B vitamins.
High Glycemic Index (GI): Couscous can spike blood sugar levels, making it less suitable for people with diabetes if not consumed with fiber or protein-rich accompaniments.
Not Gluten-Free: Made from wheat, couscous contains gluten, so it’s unsuitable for those with celiac disease or gluten sensitivity.
Possible Selenium Overload: Excessive consumption might lead to selenium toxicity, though this is rare and typically occurs with supplements.
Low in Essential Amino Acids: As a plant-based protein, it lacks some essential amino acids. Pair it with legumes or nuts to make it a complete protein source.
Moroccan Couscous: Smallest and most commonly available, cooks quickly.
Israeli (Pearl) Couscous: Larger and chewier, takes slightly longer to prepare.
Lebanese (Moghrabieh): Largest size, used in hearty stews.
Couscous is a delicious, versatile dish that adapts to a variety of flavors and cuisines, perfect for quick meals or gourmet recipes.
Simple Couscous Recipes to Try
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