Have you ever heard of couscous? It may look like grain, but it’s technically pasta made with semolina flour from durum wheat or pasta wheat, mixed with water, and rolled in very tiny irregular pieces. What are semolina flour and durum wheat? Semolina is the name people give to flour that is ground from durum wheat. Durum wheat is very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than pasta made with all-purpose flour. There are 3 different types of couscous, Moroccan, the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest of the 3.

             Those 3 types are just having a bit different in size, they are all made from semolina flour as explained above. However, since the Moroccan couscous is the smallest of the 3, it cooks in a matter of minutes, making it a fabulous choice for a last-minute side. Israeli or pearl couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round. Israeli couscous is technically pasta, so it’s cooked in excess amounts of salted water just like pasta and it takes eight to ten minutes to cook. Israeli couscous was invented in Israel in the 1950s when grains were scarce and the government needed to feed the masses of immigrants arriving daily. The last but not least, Lebanese couscous, also called moghrabieh couscous, is larger than Israeli couscous and takes the longest to cook.

             What about the health benefits we can get from couscous? Couscous is a useful source of a number of vitamins and minerals, including immune-supportive selenium. This essential mineral acts as an antioxidant and plays an important role in thyroid function.

             Couscous is a source of fiber as well. Fibre supports digestive health and alleviates constipation. Wholemeal couscous is also more filling, as the fiber slows down the breakdown of sugar into the bloodstream, providing a more stable source of energy.

             Couscous also provides more protein and a greater contribution of vitamins and minerals than the equivalent portion of white rice. However, please keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.

             After we acknowledge the benefits from couscous, how do we make it? Couscous can be made into a lot of types of dishes, just like pasta. Israeli couscous often adds fresh cherries. The sweetness of the fruit paired with the salty feta cheese and the bite of the green onion is a perfect balance of all the flavors that excite your tastebuds.

             For a weeknight when you want a lighter meal, grilled vegetables with couscous is the perfect dinner. Each vegetable brings its distinct flavor to the mix and grilling them enhances all the flavors. Add some fresh herbs to the yogurt for a special touch.

Sources:

https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-couscous

https://www.bbcgoodfood.com/howto/guide/couscous-healthy

https://www.cookinglight.com/food/world-cuisine/what-is-couscous

Pict source:

https://cdn.pixabay.com/photo/2019/04/05/01/46/couscous-4104161_1280.jpg