Couscous is known as  "the smallest pasta in the world".  

It is made by grinding and forming semolina, a kind of durum wheat. 

It looks like a wheat species but according to the way it is made it is classified as pasta and contains gluten.  

The homeland of this interesting and slightly unusual food is Africa, and the recipes for its use date back to the 10th century.  

The French writer Jean Jacques Bouchard wrote about it as early as 1630, which suggests it was included in the French cuisine at that time, before entering other world cuisines.  

In most North African countries couscous is staple food, while in Morocco, Algeria and Tunisia it is recognised as a national dish which is always eaten on Friday night.  

Treasure trove of essential nutrients

Apart from being delicious and simple to prepare, couscous is rich in essential nutrients which help us maintain good health. 

It is a great source of vitamin B complex, which are indispensable for the vitality of brain functions, for keeping energy and immunity levels, for the production of blood cells and certain hormones.  

Minerals present in this African gourmet food include selenium, calcium, magnesium, iron, copper, zinc, phosphorus and manganese.  

It also contains thiamine, niacine, riboflavin and pantothenic acid.  

Couscous is very rich in proteins. Such foods stimulate enzyme degradation, stabilize blood sugar, help wound healing and are necessary for proper growth and development.  

Couscous may help with strengthening muscles and promoting better bowel function.  

It has a positive effect on adrenal gland function.  

Protects blood vessels

The mineral selenium, present in abundance in this food, will help your immunity stay at a reproachless level and will also keep your blood vessels healthy.  

Only one cup of couscous contains about  60% RDA (recommended daily allowance) of this valued mineral. 

It is known as a powerful antioxidant, which makes it a true benefactor of the human organism and an ingredient that helps maintain vitality.  

Besides, couscous is a good source of potassium - one cup satisfies 40% of the recommended daily allowance of this essential mineral.  

The role of potassium in the organism is multiple - it regulates blood pressure and heart rate, it alleviates pain, cares for the health of muscles and nerves.  

It promotes cellular regeneration, enhances detoxification of the organism, stimulates insulin production in the pancreas and the metabolism of carbohydrates.  

It has been proven that foods rich in potassium are very significant in the prevention of brain stroke, heart disease and atherosclerosis.  

Ally in combat against excess weight

This is an ideal food for all who wish to regulate excess weight. One cup of tasty couscous grains has very little fat and only 175 calories.  

It is rich in fiber, which provides an extended sensation of satiety and is particularly significant for a normal function of the digestive system.  

The fiber helps eliminate toxins from the organism, lower cholesterol and regulate blood glucose levels.  

It has a beneficial effect on numerous skin problems.  

Regular consumption of fiber acts preventively on the development of hemorrhoids and stomach ulcer.  

The fiber is the body's ally in the prevention of chronic illnesses like diabetes and some cancers (colon, ovary, uterus).  

Food for clean and shiny skin and hair

Thanks to zinc, eating couscous has a beneficial effect on the appearance and health of skin, hair and nails.  

Zinc, which influences oil production in the skin, is responsible for beautiful and clear skin, without freckles, dark spots and lesions, helping it to heal faster.  

Foods rich in zinc will provide you with a protection from acne, pimples, dry skin, weak and damaged skin and brittle nails.  

Include couscous in your diet not just for health, but for beauty as well.  

Benefits of couscous:

• strengthens immunity
• improves the function of the digestive system
• prevents the development of diabetes 
• protects cardiovascular health 
• has a positive effect on muscles
• protects the adrenal and thyroid glands 
• regenerates skin, hair and nails

Traditional preparation of couscous

The name od couscous comes from the Berber word seksu which means good, valid, and describes the traditional, original ritual of making couscous.

In this ritual, semolina is first ground, lightly sprinkled with water and covered with flour, before being manually formed into small balls.  

The balls are then sifted. Those of inadequate size are separated, while those that pass through the sieve undergo the same process until the desired size is obtained. 

This is followed by a lengthy and careful steaming. For this purpose there are two separate pots consisting of two parts.  

A stew or vegetables are cooked in the lower part of the pot, covered with the other pot into which couscous is placed. 

Made like this, over the steam of vegetables or a stew, couscous acquires a special, irresistible taste. 

When the grains are fluffy and light, the couscous is considered to be perfectly cooked. 

Modernization of food technology made the production process simpler which means the natural, traditional way is rarely used today.  

Making of instant couscous

An instant version of couscous is available, which is prepared very quickly and simply, unlike the traditional and complex process.  

The process really could not be simpler. Couscous is poured over with a boiling water or soup and left for five minutes in a covered pot to swell.  

Then it is lightly stirred so that the grains would not remain stuck. Finally it is seasoned to taste and the tasty side dish or a main dish is ready!  

If combined with sauces or vegetable dishes, the procedure is the same. After the grains absorb the liquid and swell, they are added to the already prepared vegetables or are topped with a sauce.  

An appropriate ratio of the liquid and couscous grains is very important during preparation. 

Instructions are always printed on the packaging, but most connoisseurs claim the perfect ratio is one part of couscous to one and a half part of liquid.  

Ideal for all gourmet combinations

Couscous is delicious and simple to make, with a mild taste that goes together with the taste of many sweet and salty foods.  

It can be made as a side dish, main dish or even as a salad. It is a great match to various soups, stews and sauces.  

A Moroccan sweet sauce based on caramelized onion and raisins goes together fabulously with couscous. 

It is a great substitute for pasta and rice in all types of risotto.  

It is particularly interesting that couscous can be made and served as a dessert. 

In combination with dried fruit, nuts, sugar, milk, honey and spices like cinnamon or vanilla it's a favourite children's treat in many countries.  

Let your imagination run free and combine it in various ways, since you cannot go wrong with this versatile food. 

Hereinafter we will present you with several suggestions for tasty and healthy couscous granules.

Couscous with lemon as a side dish

Ingredients:

• 2,5 cups liquid (soup or water) 
• 2 cups couscous
• lemon
• salt (optional)

Preparation:

This is how to prepare the simplest version of couscous as a side dish.  

Pour 2,5 cups of boiling water or soup over 2 cups of couscous. Previously add salt, 1-2 spoons of lemon juice and a little grated lemon rind. 

Let it sit for five minutes until it swells, then stir lightly and the side dish is ready.  

Dessert of couscous and apples 

Ingredients:

• 2,5 cups apple juice. 
• 1 cup couscous grains
• 3 apples
• 1 dl cooking cream
• 1 cup milk
• 2 spoons honey

Preparation:

Bring the apple juice to boil, add couscous, remove from fire and let it swell (about 5 minutes). 

In a separate pot boil the milk and add peeled apples, cut into tiny cubes.  

Once the apples are cooked, remove the pot from fire and stir in the previously prepared couscous. 

Chop the mixture thoroughly in a blender and then add the cream and honey.  

When you serve this dessert first put a spoonful of honey into the serving bowl and then the previously prepared pudding, which you can optionally decorate with cream.  

Couscous combined with nuts

Ingredients:

• 2 cups water
• 1 cups couscous
• 1 cup mixture of chopped nuts (walnuts, almonds, pistachios etc.)
• 4 spoons of sunflower seeds
• 4 pinches of cinnamon
• 5-6 spoons of maple syrup

Preparation: 

Pour boiling water over the couscous.

Let it sit for 5 minutes until it swells and then put in all the remaining ingredients and stir well.  

When serving, enrich the dish with maple syrup or honey, to taste.  

 

 

Sources used for this article include:
[url=http://www.moroccanfood.about.com]http://www.moroccanfood.about.com[/url]
[url=http://www.thescienceofeating.com]http://www.thescienceofeating.com[/url]
[url=http://www.healthyeating.sfgate.com]http://www.healthyeating.sfgate.com[/url]

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