A staple in North African and Middle Eastern cuisines for centuries, Couscous in a versatile grain that has gained popularity worldwide.
With its unique texture, mild flavour and ease or preparation, we take a closer look at what makes couscous so special, its history and the nutritional benefits you get from eating it.
A Brief History
Couscous has a rich history that dates back over a thousand years. Originating from North Africa, it is made from crushed and steamed wheat or barley. The traditional method of making couscous involves rolling moistened flour and semolina into small granules, which are then coated with fine wheat flour to prevent sticking. The process is time-consuming but it results in the characteristic light and fluffy texture of couscous.
One of couscous's most appealing qualities is its adaptability in the kitchen. It serves as an excellent base for both savoury and sweet dishes, absorbing the flavours of accompanying ingredients. Couscous pairs well with a wide range of vegetables, meats and spices, making it a favourite among cooks.
It's not only delicious but also a healthy addition to your diet. Couscous is a great source of complex carbohydrates, providing sustained energy. Additionally, couscous contains essential nutrients such as B vitamins, iron and selenium. It's low fat and high fibre content make it a nutritious choice for those seeking a balanced diet.
Whether you choose to enjoy it as a savoury side dish, a refreshing salad or a sweet dessert, couscous has the power to elevate your dining experience and transport you to the heart of Mediterranean and North African meals!