What is couscous?
January 30, 2006 Couscous was traditionally the pasta of northern Africa. In the United States it is made from ground semolina wheat and often used in salads, mixed with fruit, used in other grain dishes or as a side dish. It is easily mistaken as rice, but it is actually pasta. Serve couscous plain or add personal favorites such as olives, pine nuts, raisins or finely chopped veggies. Compliment beef, chicken or fish with this side dish or serve it as your main meal. Because couscous is made from wheat, it’s a good source of B vitamins. Look for whole-wheat couscous, too. Produced by ADA’s Public Relations Team To view previous Daily Tips, click here.
Couscous is actually a pasta, but it is commonly used as a grain. It is a great substitute for rice, and cooks much quicker. Couscous is made from semolina, which is what is left over after durum wheat has been milled and the fine flour removed. An individual couscous grain is about the same size of a coarse grain of sugar. It is the semolina coated with durum flour. Traditionally this was done by hand, but it is now made commercially and available in packets of instant couscous in the pasta section of the local supermarket.
