Couscous comes from north-west Africa.
It is an ingredient of the national dish of the same name. Couscous is prepared from durum wheat and has the form of small balls. It is quick and easy to prepare and can be used in many different dishes.
Couscous is distinguished by a high protein content, more than other types of groats, and a low amount of fat. In couscous we can also find iron, sodium, calcium, phosphorus, B vitamins (especially niacin and folic acid) and fiber. Couscous also contains selenium, which is responsible for fighting free radicals and boosting the immune system.
Couscous in Muslim countries means happiness and abundance
Nutritional values of couscous per 100g
Energy value 1597kJ / 377kcal – 19% RWS *
Fat 0.64g – 0.9%
including saturated fatty acids 0.12g – 0.6%
Carbohydrates 77.43g – 30%
including sugars 0g – 0%
Protein 12.76g – 26%
Salt 0.025g – 0.42%
* RWS – Reference Food Value
It is enough to pour the groats into a dish, pour boiling water 1 centimeter above the surface and leave it covered for about 5 minutes. Couscous can also be poured over with milk or broth for better flavor. Swollen it increases its volume 3 times.
Couscous can be prepared in different ways: sweet, salty, cold and warm. In the morning it will taste great with the addition of milk (e.g. almond) or natural yogurt, dried fruits and fresh fruit. For lunch, as an addition to meat stew or, in a vegetarian option, with oyster mushrooms, and for dinner as an ingredient of salad. Couscous can also be used to prepare desserts.
Store in a dry, cool place.