Couscous Facts: Health Benefits And Nutritional Value Disclosed | Kidadl


Couscous Facts: Health Benefits And Nutritional Value Disclosed

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Couscous dish was once regarded as North African cuisines.

Couscous is a refined grain product made from little pieces of durum wheat otherwise semolina flour. It can be found in any grocery store.

There are three kinds of couscous grains available in the market - Moroccan couscous, Israeli couscous, and Lebanese couscous. From these three categories, Moroccan couscous is the smallest and most easily available version but on the other hand, Israeli couscous or pearl couscous is bigger than the usual variety and takes a long time to cook. It is sometimes sold in an instant and pre-seasoned plastic cups.

Wheat couscous or pearl millet is famous because of its healthy fibers which provide nourishment to the body and decrease blood sugar levels.

Couscous has a flavor of nuts with a chewy texture like brown rice. One of the main nutrients in couscous is selenium. This food has a vital source of minerals with some health privileges. Selenium is rich in the powerful antioxidant that helps our body to restore broken cells, and it also decreases swelling and puffiness from our face.

Couscous is very good for our health and body because it has the property of antioxidants which makes us look youthful and lustrous for a longer period.

History And Origin Of Couscous

As stated by Charles Perry, couscous originated amid the Berbers of Algeria and Morocco, in the middle of the 11th-century Zirid dynasty. On the other hand, the famous food historian Lucie Bolens thinks couscous originated thousands of years ago, during the rule of Masinissa in the sovereignty of Numidia in present time Algeria. But it is still undefined when couscous originated because many food analysts stated different beliefs about this food.

Evidence of steaming utensils similar to perforated steamer has been found in burying places from the 3rd century BC, during the time of the Berber kings of Numidia.

The critic Maxime Rodinson discovered some recipes for couscous from the 13th-century Arabic recipe book Kitab Al-Wusla Ila Al-Habib, engraved by an Ayyubid author, and the unspecified Arabic recipe book Kitab Al-Tabikh and Ibn Razin Aal-Tujbi's Fadalat Al-Khiwan also contain recipes of couscous.

Couscous is suspected to have been circulated among the citizens of the Iberian Peninsula by the Barber dynasties of the 13th century. In present-day Trapani, Sicily the dish is still prepared to the medieval recipes of Andalusian journalist Ibn Razin Al-Tujibi.

Couscous is also well-known in France since the 16th century, it was swapped into French cookery at the advent of the 20th century, via the French colonial federation and the Pieds Noirs of Algeria.

In Morocco, Friday couscous is more than just an elegant feast. In this combined community, the traditional dish is incredibly precious as it procures basic opportunities for families to huddle and relish.

Though it is a traditional Friday meal of Morocco, couscous is also served during weddings and baptism. People in Morocco like to eat it with meat and vegetable soup.

Health Benefits Of Couscous

Whole grains of couscous are rich in fiber, it has various health benefits including digestive health and heart health. People with a higher cholesterol level can include couscous as a component of their diet.

Both couscous and white rice are rich in calories. Couscous has 16℅ fewer calories than white rice. So both of the components have the same rate of health advantages.

Couscous has 112 calories per 0.22 lb (100 g) and white rice has 130 calories.

For macronutrient percentages, couscous is heftier in protein, lighter in carbohydrates and equal to white rice for fats.

Couscous reduces the risk of cancer because it is rich in selenium which is known to protect against certain cancers.

Few types of analysis have indicated that if a person has a deficiency of selenium he may increase the risk of prostate cancer. Moreover, consuming a decent proportion of selenium in combination with vitamin C and E has proven to decrease the risk of lung cancer in addicted smokers.

Couscous improves the functioning of our immune system. The selenium in couscous can also boost our immunity because the antioxidant assists to decrease swelling and increasing immunity by dropping oxidative stress in your body.

The health benefits of couscous are impressive!

Nutritional Benefits Of Couscous

Whole grain couscous is a great source of fiber. Fiber is good for our vigor, fibers can prevent our blood sugar level from spiking, and it also keeps us fuller for a long time.

Couscous is a good source of plant-based protein. Plant-based protein is crucial in vegetarian and vegan nourishment, making couscous a great food choice. Nonetheless, it should be mixed with other plant proteins to assure we get all the vital amino acids which will enhance our health conditions.

Couscous' tiny granules are rolled in dry flour and dry semolina. Thus, it has a generous amount of protein and fiber content in it.

Traditional Couscous is made by combining coarsely ground grain generally in the form of semolina with water and swirling them between the metacarpus of our hands to set small granules.

Couscous is a famous dish in North Africa. Its mouthwatering taste and huge nutritional value gave the traditional couscous plate the prominent position that it deserves.

The whole wheat flour of durum is the origin of fine quality pasta. This exact flour is again the origin of couscous grains.

Couscous Dishes

The couscous dishes are healthy and rich in high fiber and give us various nutrients which we need to boost up our energy.

Couscous is a staple food throughout the Maghrebi delicacies in Libya.  It is also widely eaten in France where it was inaugurated by the Maghreb migrants.

There are many dishes available on how to cook couscous, first, we need to boil the couscous grain in a bowl full of water, it may take longer than usual because it is very hard in texture. Afterwards, we can mix our preferable toppings such as vegetables, meat, and then we need to put some spice, and it is all set to dig in.

We can eat couscous with any vegetables such as mushrooms, capsicum, zucchini, or we can also eat cooked couscous as it is. Although it looks like small beads, it is scientifically a whole wheat pasta, so we can eat it with cheese as well.

There are so many couscous recipes that we can strive for in the future such as Harissa sticky chicken with couscous and okra with tomato sauce couscous.

If we want to store couscous for a long time, we need to follow some particular rules including, keeping wheat couscous in a cool and dry place in an airtight container to prevent it from getting contaminated.

The Kidadl Team is made up of people from different walks of life, from different families and backgrounds, each with unique experiences and nuggets of wisdom to share with you. From lino cutting to surfing to children’s mental health, their hobbies and interests range far and wide. They are passionate about turning your everyday moments into memories and bringing you inspiring ideas to have fun with your family.

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