“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.
Ingredients
- Couscous -2 cups
- Salt -1/2 teaspoon
- Boiling water or stock -2 cups
Directions
- 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.
You missed mentioning how easy couscous clumps if you dont fluff it with a fork immediately after adding the hot water paa! In Tottenham I pick up the Scotch bonnets from the market stalls because Tesco ones lack proper flavour, but using couscous instead of long grain rice for a quick stir fry is pure genius chale.
Herh, couscous jollof has saved me so many times here in New York when I don't have patience to wait for jasmine rice to steam oo. But chale you really need the proper red scotch bonnet from the West African store on 181st, those regular supermarket habaneros don't give that same sweet heat at all.
couscous is definitely way faster when you just boil 250ml water and let it sit for 5 mins, especially with loadshedding nowadays. But to be honest it doesnt absorb braai gravy the same way Tastic rice does. Rice still wins for a proper Sunday lunch, lekker as couscous is with chicken franks.
Ah oui, couscous is so much lighter than heavy white rice or fufu when you serve it with pondu. Here in Silver Spring I buy the fine grain one from the halal market near Georgia Ave because the coarse ones don't absorb the palm oil sauce properly. C'est tres bon for a fast weeknight dinner.