Couscous a wheat product made from finely ground semolina mixed with water and flour and then dried into small grains. It is the national dish in Morocco and throughout North Africa.
Couscous an excellent source of starch, minerals (especially phosphorus and manganese) and some vitamins (including the B group). It is slow in fat and fibre.
Couscous is also known to have superior vitamin content over pasta. To prove this, it should be said that couscous contains twice the content of niacin, riboflavin, vitamin B6 and folic acid compared to pasta. It also contains more thiamine and pantothenic acid.
Health benefits
It provides slow-release energy, avoiding peaking of blood sugar levels, and is therefore helpful in the prevention and control of diabetes. Couscous contains valuable minerals and vitamins that are essential for health.
Couscous traditionally steamed over, and served with, a spicy stew of meat and vegetables.
Couscous is always cooked by streaming and can be served as alternative to rice.
Also, you can cook yourself to take the place of rice or pasta or it can be cooked in combination with beef, pork, chicken and vegetables.
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