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Couscous is a pellet-shaped pasta made of wheat semolina. It has a neutral flavor that makes it possible to use with any ingredients and creates thousands of recipes.

This tiny pasta is a traditional dish in North African countries, specifically in Algeria, Morocco, and Tunisia, where it is an important ingredient in many daily meals and celebrations.

• In Algeria, couscous is served with a sauce (marka) made of beans, tomatoes, garlic, onions, zucchini, turnips, chickpeas, and white or red meat.
• In Morocco, couscous is yellow due to the use of turmeric. It is served with mutton, nut tagine, or dried fruits. In festivities, couscous goes with meatballs.
• In Tunisia, couscous accompanies fish or meatballs. The dish includes a spicy taste with harissa sauce and vegetables.

In those countries, couscous is fresh and handmade at every house. Outside, couscous is commercialized and packed in different varieties. In this way, couscous is pre-steamed and dried for a faster cooking process.

Different types of couscous

Couscous is pretty versatile since it can be included in salty and sugary preparations as well.

Its texture varies depending on the type and size. It can be slightly chunky but tender, or chewy in big types.

It is a great alternative to quinoa, rice, noodles, and pasta. It works perfectly in recipes with any of them.

The types of couscous are:

• Moroccan Couscous (Smida): Small couscous. It is the smallest type of couscous. It is approximately three times the size of a cornmeal grain. Because of its size, it cooks in a few minutes.
• Israeli Couscous (Pearl couscous): Medium couscous. It is a bit larger. It is similar to peppercorn or tiny pieces of pasta. It takes longer to cook, but it is still fast. It takes 10 minutes to have it done.
• Lebanese Couscous (Moghrabieh): Big couscous. It is the largest type of couscous. It is similar to peas and takes the longest to cook, about 15 minutes.
• Whole Wheat Couscous: There are variations of Moroccan and Israeli couscous made with whole wheat. These types have a brownish color and include more nutrients. It cooks for 15 minutes.

Why include couscous in diets?

Adding couscous to daily menus has multiple advantages. It is easy and fast to cook. It is a blank canvas to include in many recipes, particularly those where rice, quinoa, or pasta are the core ingredients.

Besides, according to couscous nutrition facts, it gives various health benefits. It incorporates carbohydrates into any dish; it is low in fat and encloses vitamins, minerals, and proteins. It is also low in sodium, sugar-free, and cholesterol-free. A cup of couscous has the recommended intake of selenium and fiber per day.

The benefits for the body include:

• Protein: It helps to repair the cells and to create new ones. It also participates in the building and maintenance of strong muscles. The amount of protein helps to reduce the risk of stroke, cancer, and heart disease.
• Fiber: It regulates the digestive system and prevents digestive problems such as constipation or diarrhea. Fiber also helps to manage blood sugar levels by breaking sugar into the bloodstream and transforming it into a stable energy source.
• Selenium: This antioxidant contributes to the repair of damaged cells. It decreases inflammation and increases immunity by reducing oxidative stress in the body. Selenium also protects hormones and contributes to their production.

The recommendation to take advantage of couscous benefits is to pair it with ingredients similar in nutrients. For example, to get more fiber, it is recommended to combine with fiber-packed ingredients like berries for a sweet preparation or broccoli for a salty dish.