Originally, couscous was made by hand. Dehulled and ground durum wheat grains were sprayed with salt water, and then each grain was individually coated in flour. Grits were allowed to dry in the sun. Couscous is getting increasingly more popular all over the world. How to cook couscous?
What should you know about couscous?
Couscous is a cereal product, hence it is characterized by high calorie content in dry matter. 100 g of dry couscous provides 376 kcal. A portion of cooked porridge in the form of 1 glass with a weight of 173 g contains 176 kcal, 2 g of fiber and covers the demand for iron in 2%. Couscous is a good source of protein, and at the same time it contains very little fat (less than 1 g / 100 g).
Minerals contained in couscous include calcium, iron, magnesium, phosphorus, potassium, zinc and copper, but these are not spectacular amounts. In Tunisia, a rat study was found in which drinking a meal containing couscous, black or green tea significantly reduced the absorption of iron from a meal in animals, which could be the cause of anemia. We encourage you to separate the consumption of cereal products in time from drinking coffee and tea.
How to prepare couscous?
Probably the most popular method – boil water, salt it, pour it into a bowl and add couscous to boiling water. Mix, cover for 5 minutes. Crush couscous with a fork and … it’s ready.
The accepted proportions of liquid to couscous amount are as follows – for one glass of couscous you need 1 and 1/4 cup of liquid – e.g. boiling water, boiling broth, sauce or orange juice. If you use water, add 1-2 tablespoons of olive oil or the same amount of butter to it.
Couscous – what to serve with?
Couscous is a very universal product. It can be an addition to main dishes, replacing pasta, potatoes and rice, or it can be the basis of a dish. To improve its taste, it’s worth adding olive oil, lemon juice or your favorite herbs. Couscous is suitable for eating hot and cold, salty and sweet. It strongly absorbs the taste of spices, so it’s easy to prepare an aromatic dish with it. Well suited for quick salads with the addition of vegetables and meat, which you can take to work.
Couscous has a very similar composition to light pasta, which could suggest a similar effect of both products on blood glucose. Unfortunately, science does not confirm this relationship. In a study of Jamela & co carried out on a small group of people, it was found that volunteers after eating a meal with pasta and tomato sauce had a lower blood glucose after 90 minutes than those who had a meal with couscous and vegetables. On this basis, French scientists have found that despite the similar composition of both products and a similar nutritional value, couscous has a higher glycemic index than pasta. It is worth remembering that both pasta and couscous belong to the group of products with a high GI, which are not beneficial for patients with diabetes.