Couscous

Triticum durum

Origin / Harvest:

• Canada / September–October

Description & History

Although frequently considered and eaten as a grain, couscous is a small pasta made from semolina wheat. Most commonly associated with Moroccan cuisine, couscous is enjoyed throughout Africa, the Middle East, and the Mediterranean. Due to its quick preparation and health benefits, the popularity of this dish is quickly growing in other parts of the world as well.

Couscous is made by rolling and shaping moistened semolina wheat and then coating it with finely ground wheat flour. Once coated, the wheat is formed into small finished pellets of couscous (pellets typically 1mm in diameter) and sieved. The pellets which are too small fall through the sieve to be sprinkled again with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous.

Couscous is also available in whole wheat form.

Uses

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, as a dessert or a side dish. Whether it is prepared as sweet or savory, couscous is quick, easy to use, and nutritious. Similar to rice, couscous is as versatile as the dish it is served with or can be easily spiced to suit any recipe.

Nutrition

Couscous is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat. However you enjoy it, couscous is an all–natural source of several nutrients we require daily including protein, a perfect fit for today's health–conscious consumer.

Couscous