“So, I made couscous for the first time. Stir fry way with shrimps, carrots, chicken francks, onions, garlic and scotch bonnet. Tasted real nice, I know it’s a better option instead of rice. But to be honest, lowkey, rice is tastier.” What you just read was my documentation after I made couscous for the first time. I don’t feel the same way now. The second time I made it, I had a change of heart. Couscous can be, both a delicious and healthy option instead of rice. Have you tried couscous before? What’s your verdict?
Nutritional Components Of Couscous
Couscous is a popular side dish that is common in North African and Middle Eastern cuisine. It is made from small granules of semolina (pasta) and often accompanies meat, vegetables, or stew. Couscous calories and nutrition depend on the preparation method that you use, but it can be a healthy addition to your meal. Couscous contains;
- Calories: 174
- Fat: 0g
- Sodium: 13mg
- Carbohydrates: 36g
- Fiber: 2g
- Sugars: 0g
- Protein: 6g
One cup of cooked couscous has fewer calories and carbohydrates than both brown and white rice. There is more fiber in couscous than there is in white rice. But brown rice is the winner when it comes to fiber. Fiber helps boost digestive health and can help you to feel full longer after eating. These nutritional benefits may help you to reach and maintain a healthy weight.
Protein is another macronutrient that can help you to reach and maintain a healthy weight. Protein also helps you to build and maintain strong muscles. Couscous provides more protein than both white and brown rice, although brown rice comes close.
Couscous is also the lowest in fat, however, preparation method can make a big difference. Brown rice provides the most fat, but the types of fat in brown rice (mono and polyunsaturated fat) are considered to be healthy fats.
Below is a quick recipe from Afrifoodnetwork.com
Couscous Pasta – Preparation
Prepare time: 20 min
Cook time: 30 min
Ready in: 50 min
Couscous is a very famous served type of pasta in the region of Northwest Africa known as the Maghreb. In typical Maghreb cooking, couscous is cooked in the top part of a pot known as a couscousière. The bottom part holds a stew, or tagine, whose simmering vapors steam and flavor the couscous.
- Couscous -2 cups
- Salt -1/2 teaspoon
- Boiling water or stock -2 cups
- Mix the couscous and salt together in a large bowl.
- Pour the boiling water or stock over liquid all at once into the couscous and stir in well.
- Cover the bowl with a tight-fitting lid, plate or with plastic wrap.
- Set aside for about 10 to 15 minutes to steam.
- Remove the cover and fluff the couscous with a fork.
- Stir in 1 tablespoon of butter or olive oil if you like.
- Use couscous as a base for North African tagines and stews, or as an accompaniment to hot entrees or cold salads.