Couscous
Couscous (pronounced "koos-koos"), a staple of North African cooking, is now widely available in packaged form in most supermarkets. Couscous is yellow granules of semolina made from durum wheat, the ideal pasta wheat, which are precooked and then dried. Actually, the word can mean the pasta itself, as well as North African stews ("tangines") traditionally served over it.
Like pasta or rice, it can serve many culinary purposes. It is simple to prepare - usually you just add boiling water and let it sit. You can add exotic spices or sauces or leave it plain. It can be a salad base, a filling addition to soups, an accompaniment for meats and vegetables, and if sweetened, spiced and mixed with dried fruits, a dessert.
History of Couscous
Durum wheat is indigenous to North Africa, so it serves as the main cereal grain for many of the food preparations in these countries. The Portuguese introduced couscous to other parts of the world more than 400 years ago, although the grain has been around for nearly a 1,000 years. It remains a staple in Morocco, Algeria, Tunisia, Libya and Egypt. Because the process of making couscous can be done in the home, it is more common than pasta in these regions, and the ability to make it is an admired skill.
Nutritional Value
Couscous is a good low-fat source of complex carbohydrates. One serving (1 ounce, about 3 tablespoons dry) contains:
Calories 95.0
Carbohydrate 20.0g
Cholesterol 0.0mg
Dietary Fiber 1.0g
Fat (Total) 0.1g
Potassium 49.5mg
Protein 3.2g
Sodium 4.3mg
Selenium 3.4mcg
Zinc .2mg
Calories from:
Carbohydrates 85%
Fat 1%
Protein 14%
Preparation of Couscous
Couscous is a very quick-to-prepare grain side dish. Because it is precooked, it can be ready to eat in less than ten minutes. Once cooked, it can be served hot with a favorite sauce, stew, stir-fry, chilled or stirred into marinated salads with vegetables or even fruit. It also can be used in many of your favorite recipes as a substitute for rice or pasta. When prepared, couscous remains fluffy and separate, and readily takes on the flavors of the other foods cooked or served with it.
See also:
Cinnamon and Apple Couscous Recipe
Cooking Couscous Quick Tip
