Ingredient

Couscous

The Tiny Grain with Big Flavor

Couscous is a small, granular pasta made from semolina wheat. It has a light and fluffy texture with a slightly nutty flavor. The appearance of couscous is pale yellow.

Grains and grain-based products› Cereal dough-based products› Pasta and similar products› Pasta-like products

Light and fluffy with a slightly nutty flavor.

Origins and history

Couscous has been a staple food in North African cuisines for centuries and is believed to have originated in the Berber culture. It spread to other regions through trade routes and has become a popular ingredient in Middle Eastern and Mediterranean cuisines. Couscous is often associated with Moroccan cuisine, where it is traditionally steamed over a stew.

Nutritional information

Couscous is a good source of carbohydrates and provides essential nutrients such as fiber, protein, and B vitamins. It is also low in fat and gluten-free, making it suitable for individuals with gluten sensitivities.

Allergens

May contain gluten allergens.

How to select

When selecting couscous, opt for brands that offer whole wheat or whole grain options for added nutritional benefits. Look for couscous that has a uniform size and color, without any clumps or signs of moisture. It is also advisable to choose organic varieties to avoid potential pesticide residues.

Storage recommendations

To keep couscous fresh, store it in an airtight container in a cool, dry place. It has a long shelf life and can be stored for up to a year.

How to produce

Couscous can be easily prepared at home by combining equal parts of couscous and boiling water or broth. Let it sit for a few minutes until the liquid is absorbed, then fluff it with a fork. Alternatively, instant couscous is widely available and requires minimal cooking time.

Preparation tips

Couscous can be used as a base for salads, pilafs, or served as a side dish. It can also be used as a stuffing for vegetables or added to soups and stews for added texture. Additionally, couscous can be flavored with herbs, spices, or dried fruits for a more complex taste.

Substitutions

Quinoa, bulgur wheat, or rice can be used as substitutes for couscous. However, keep in mind that the texture and flavor may vary slightly.

Culinary uses

Couscous is commonly used in dishes such as Moroccan couscous with vegetables and spices, Lebanese couscous salad, and Tunisian couscous with lamb. It is a versatile ingredient that can be incorporated into various cuisines and dishes.