Couscous

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CousCous

Couscous: Couscous is a form of pasta that originated in Northern Africa, mainly Morocco. Couscous is popular through the Mediterranean and Middle East, and is known as ta'aam which means "food" in it's native region of North Africa. Made of semolina, couscous' most common form is a tiny round ball of pasta, about 25 couscous to an inch, although some varieties like Lebanese couscous are larger at 1/8" - 1/4" diameter. Because of it's small size couscous is traditionally steamed. Altough very popular in the Mediterranean, couscous is served in many parts of the world today. The individual "grains" are manufactured now, but traditionally have been hand rolled and then sieved to remove the grains that were too small.

The couscous you buy in a supermarket has likely been steamed and dried to make it easier to cook. Traditional couscous production by hand takes a lot of time and effort. The grains are steamed several times to reach the proper consistency. When prepared properly couscous should be light and fluffy, not heavy and sticky like other types of pasta. In Africa it is used like rice. Couscous is traditionally combined with meat and vegetables, but has become popular in salads in the west. You will also find it served in more traditional recipes of curry or stir fried meats and evgetables. It's light, fluffy consistency is popular in vegetarian and ethnic restaurants. Like pasta, couscous is low in fat and high in complex carbohydrates.

One ounce of couscous contains:

  • Calories 95.0
  • Carbohydrate 20.0g
  • Cholesterol 0.0mg
  • Dietary Fiber 1.0g
  • Fat (Total) 0.1g
  • Potassium 49.5mg
  • Protein 3.2g
  • Sodium 4.3mg
  • Selenium 3.4mcg
  • Zinc .2mg

  • Calories from:
  • Carbohydrates 85%
  • Fat 1%
  • Protein 14%

  •           Couscous Facts:
  • Couscous may have originated in North Africa
  • Couscous are small, pasta-like grains
  • Couscous has a light, fluffy texture after cooking
  • Approximately 1/26" in size for common varieties
  • Larger couscous varieties can be up to 1/4"
  • Couscous is made from semolina wheat
  • Traditionally served with meat and vegetables
  • Couscous can replace rice or pasta in a dish
  • Traditional Couscous is usually steamed several times
  • US couscous is precooked (steamed) for convenience
  • Nutritional data per 100g:

  • Alanine - 0.374 g
  • Arginine - 0.470 g
  • Ash - 0.62 g
  • Aspartic acid - 0.521 g
  • Calcium, Ca - 24 mg
  • Carbohydrate, by difference - 77.43 g
  • Copper, Cu - 0.247 mg
  • Cystine - 0.360 g
  • Energy - 1573 kj
  • Energy - 376 kcal
  • Fatty acids, total monounsaturated - 0.089 g
  • Fatty acids, total polyunsaturated - 0.252 g
  • Fatty acids, total saturated - 0.117 g
  • Fiber, total dietary - 5.0 g
  • Folate, DFE - 20 mcg_DFE
  • Folate, food - 20 mcg
  • Folate, total - 20 mcg
  • Glutamic acid - 4.600 g
  • Glycine - 0.403 g
  • Histidine - 0.259 g
  • Iron, Fe - 1.08 mg
  • Isoleucine - 0.493 g
  • Leucine - 0.872 g
  • Lysine - 0.245 g
  • Magnesium, Mg - 44 mg
  • Manganese, Mn - 0.780 mg
  • Methionine - 0.199 g
  • Niacin - 3.490 mg
  • Pantothenic acid - 1.243 mg
  • Phenylalanine - 0.620 g
  • Phosphorus, P - 170 mg
  • Potassium, K - 166 mg
  • Proline - 1.404 g
  • Protein - 12.76 g
  • Riboflavin - 0.078 mg
  • Serine - 0.601 g
  • Sodium, Na - 10 mg
  • Thiamin - 0.163 mg
  • Threonine - 0.337 g
  • Total lipid (fat) - 0.64 g
  • Tryptophan - 0.163 g
  • Tyrosine - 0.335 g
  • Valine - 0.544 g
  • Vitamin B-6 - 0.110 mg
  • Water - 8.56 g
  • Zinc, Zn - 0.83 mg
  • Lebanese Couscous
    Lebanese Couscous

    Where to buy: Couscous