Whole grain couscous is a healthy and versatile alternative to semolina couscous, with origins in North Africa and the Middle East. It is high in nutrients, low in calories, and can be used in a variety of dishes. Whole wheat couscous is made from unprocessed wheat flour and can be flavored with herbs and spices. It is available in grocery stores and should be refrigerated to prevent spoilage.
Whole couscous is a tiny pasta made from ground and steamed whole grains. Many people prefer whole grain couscous to couscous made from semolina flour for its added health benefits and taste. Traditionally a North African and Middle Eastern staple, its origin is vague but is now eaten around the world. Couscous is an excellent substitute for rice in dishes such as stir-fries and curries and meat or vegetable stews.
Semolina flour is made by grinding the inner part of a durum wheat grain, called the endosperm. It is used to make a variety of pastas. To make couscous, the semolina is rolled into granules and dusted with flour, then sifted and rolled again until the balls are the size of a pinhead. Whole wheat couscous is made from wheat flour, in which the bran is not removed like processed white flour, keeping the nutrients intact. In Africa and the Middle East, whole wheat may be ground and steamed as couscous, especially in rural villages, and cooks from Berbers to Libyans have variations in preparing and serving the dish.
Couscous offers high food value at low cost, rich in B vitamins and folic acid. Complex carbohydrates take longer to digest than processed ones due to their fiber content, and the protein in whole wheat couscous helps stave off hunger. In North African and Middle Eastern cuisine, it was traditionally made from millet, but is now usually semolina, wheat, or barley. Whole grains are high in phytosterols, which some studies show can lower blood LDL cholesterol levels.
Whole wheat couscous can accompany dishes such as French fries and stews as a substitute for rice. Eaten plain or with milk, sugar, butter and spices, its protein content makes it a good breakfast food and it’s low in calories. It can also be used to make tabbouleh, a salad usually made with bulgur wheat, tomatoes, lemon juice, and mint. Wholemeal couscous is a healthy side dish with any menu. A little saffron or turmeric in the cooking water will turn it a nice yellow color.
African cooks prepare couscous in a special two-level steamer, but precooked couscous is available in Western kitchens and just needs to be reconstituted with boiling water. Whole wheat couscous can be purchased plain or flavored with herbs and spices, usually in the rice section of grocery stores. Because whole grain products contain oils that aren’t removed like highly processed foods, they need to be refrigerated to prevent the oils from going rancid.
Protect your devices with Threat Protection by NordVPN
