The word “couscous” comes from the Arabic “kus-kus,” which means “to crumble” or “to grind.” This name reflects the process of preparing this dish, which consists of wheat granules.
Couscous is made from semolina, making it a source of carbohydrates, but it also contains some vitamins and minerals, adding value to its nutritional profile.
Although traditionally couscous is considered a staple dish in North African countries, it can also be found in other cuisines around the world.
Couscous is a source of important vitamins and minerals. Its composition includes:
- B vitamins – support metabolism;
- Iron – necessary for blood formation;
- Magnesium – supports muscle and nervous system function.
Nutritional value
In 100 grams of couscous, there are approximately 112 calories, 3.8 g of protein, 0.2 g of fat, and 23.2 g of carbohydrates.
Couscous is not suitable for a strict keto diet due to its high carbohydrate content.
Its glycemic index is about 65, indicating its ability to quickly raise blood sugar levels.
Nutrients and macros are indicated for 100 g of the dry product. After cooking, the weight of the dish increases by 2.5-3 times.
Interesting facts about couscous
Origin. Couscous has its roots in North Africa, where it was first prepared over 1000 years ago and has become an important part of Berber cuisine.
Composition of couscous. Couscous is made from wheat semolina, which is steamed and then dried, making it a light and airy product.
Traditional cooking method. In traditional couscous preparation, a special vessel called “tagine” is used, which allows it to be steamed along with meat and vegetables.
Couscous in different countries. Although couscous is most often associated with Moroccan cuisine, it is also popular in Algeria, Tunisia, and Libya, where it is prepared according to their unique recipes.
