John Myers
Couscous: Many people wonder what that is. In this practical tip, we explain what the popular alternative to rice and quinoa is, where it originally comes from and how healthy it really is.
Couscous: what it is and where it comes from
The term couscous comes from Arabic and means “to crush” or “to crush”. Couscous is often touted as an alternative to rice, amaranth, and quinoa. So the suspicion is that it is a type of grain. But that is wrong.
- Even if the small yellow grains look like grain, they are not a separate species but the product of grain processing.
- Usually, couscous consists of durum wheat, millet, or barley. Thus, couscous can be described as a pseudocereal.
- Couscous originally comes from the Near East. From there, the grain product made its way to North Africa several thousand years ago, where it is popular as a side dish. Couscous has also been on European plates since the 13th and 15th centuries.
- In Spain and France in particular, there are numerous traditional dishes with couscous. The cereal product has a special meaning in the “Cuisine Maghreb”, the North African-French cuisine. There it is just as popular as potatoes or noodles here.
This is how couscous is made
To make couscous, grain, mostly durum wheat, is ground into semolina. The fine grain is then mixed with salt water and ground into small balls. This also explains the meaning of the term couscous.
- In the next step, the small balls are hung over steam, where they rise. The semolina balls then dry out completely. The couscous is ready.
- In earlier times, the beads were formed by hand. Machines are now taking over this tedious task.
- If the semolina is processed into balls together with parts of the peel and seedlings, it is called “wholemeal couscous”.
Nutrient Content and Use
Couscous is considered healthy and rich in fiber and therefore a healthy side dish. In general, couscous has similar nutritional values to pasta made from durum wheat semolina.
- In concrete terms, this means that 100 grams of couscous made from durum wheat semolina contains 65 grams of carbohydrates, around five grams of protein, and one gram of fat.
- In addition, couscous is rich in potassium (134 milligrams), which has important functions for the heart and muscles. Another advantage is that the grain product is vegan and gluten-free, making it suitable for vegans and people with celiac disease.
- Couscous is mainly used as a grainy accompaniment to Mediterranean or African dishes. The small yellow balls also taste good as a pan with vegetables and meat. Also popular – especially in the summer months – is the grain product as a salad.
- You can also use couscous for sweet dishes, such as porridge or pudding with milk, fruit, and nuts.
- Tip: If you want your couscous to be particularly fluffy and airy, you should first cook it in a sieve over boiling water and then season it.
