Couscous (pronounced kūs kūs) has made a notable mark in North American cooking. While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice).
Couscous is pasta made from semolina flour mixed with water. There are three different types of couscous: Moroccan, which is the smallest; Israeli or pearl, which is about the size of peppercorns; and Lebanese, the largest of the three and about the size of a pea. Since most of the couscous sold in North America is “instant”, which means it’s already been steamed and dried, it’s quick and easy to prepare. Simply pour boiling water over couscous, and let it stand about 5 minutes, then fluff with a fork.
Couscous has tremendous flexibility in it’s many uses. As a side dish, it can be used as a cold salad or warm pilaf, add protein and vegetables and it becomes a main dish, use it in soups and stews, make it into an oatmeal-like dish for breakfast or a pudding for dessert. Like most pastas, couscous contains mostly starch, but look for whole-wheat couscous for more fiber and other nutrients.
Black Bean and Couscous Salad
½ cup low sodium chicken or vegetable broth
½ cup uncooked couscous
1½ Tablespoons vegetable or olive oil
1 ½ teaspoons apple cider vinegar
½ teaspoon ground cumin
1 Tablespoon fresh lime juice
1 can (15 oz.) low sodium black beans, drained and rinsed
½ medium onion, minced
½ red or green pepper, minced
1 cup frozen corn, thawed (or 1/2 cup canned whole kernel corn)
Salt and pepper to taste, if desired
2 Tablespoons fresh cilantro, chopped (optional)
Wash hands. In a small bowl, bring broth to a boil. Stir in couscous, cover and remove it from heat. Let stand for 5 minutes. In a large bowl, whisk together oil, vinegar, cumin and lime juice. Add beans, onion, pepper and corn; stir. Fluff the couscous well with a fork, breaking up any chunks. Add to beans and vegetables, and mix well. Add salt, pepper and cilantro, if desired. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Yield: 8 servings
Nutrition Facts (per serving): 110 calories, 1 gram fat, 118 milligrams sodium, 21 grams carbohydrate, 5 grams fiber, 5 grams protein
Recipe Source: USDA MyPlate Recipes, myplate.gov
This blog post first appeared in the Pantagraph on February 3, 2021.
FAQs
While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.
Is couscous a grain or a pasta? ›
Although couscous looks like a grain, it's technically a pasta – it's made with semolina flour from durum wheat, mixed with water. There are three different types of couscous: Moroccan, which is the smallest; Israeli or pearl couscous, about the size of peppercorns; and Lebanese, the largest of the three.
What family does couscous belong to? ›
Couscous is a type of small-beaded pasta made from steamed semolina — a flour made from durum wheat. As such, it belongs to the Gramineae, or grass, family and is a staple food in Northern Africa (namely Morocco), Algeria, and Tunisia (1).
Why is couscous not pasta? ›
Because it's convenient and goes well with everything, couscous is a staple that I always keep on hand. Some foodies consider this grain product to be a type of pasta, but the similarity is only superficial — couscous is made of crushed durum wheat semolina, not the ground type used for pasta.
What section is couscous in? ›
The first stop in a grocery store should be in the rice and/or grains aisle—that's where couscous is usually stocked. If you can't find couscous there, next try the international food section.
Is couscous a good or bad carb? ›
Though couscous contains limited amounts of blood-sugar-lowering protein, it's fairly high in carbs, with 36 grams per cup (157 grams) (1). Those with blood sugar issues or diabetes should be cautious when consuming moderate- to high-carb foods.
Is pasta considered a grain? ›
Information. Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.
Which is better for diabetics, rice or couscous? ›
Typically it is healthier for diabetics to eat foods with a lower glycemic load. Quinoa has the lowest glycemic load, and pasta has the highest glycemic load. Per 100 gram serving, quinoa has a glycemic load at 10, followed by couscous at 12, white rice at 15, and pasta right behind at 15.4.
What is the healthiest couscous? ›
Whole grain couscous retains more fibre and nutrients, making it a healthier choice for those looking to boost their nutritional intake but it's not like regular couscous is terrible for you.
Can you eat couscous every day? ›
Couscous is a type of pasta made from semolina wheat that, when consumed in moderation, can be a part of a healthy diet. While couscous is not a "magic" food that will cause you to lose weight on its own, including it in your diet can be a healthy and delicious way to help you reach your weight loss goals.
Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories. Every 100 grams of cooked couscous has 112 calories.
Is quinoa a pasta or grain? ›
Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber.
Can you eat couscous at Passover? ›
Couscous is not kosher for Passover. It is full chametz. Couscous is pasta that looks like rice. It is made out of wheat flour.
Is couscous in the pasta family? ›
While many believe that it is a type of grain, such as rice or barley, it is actually a type of pasta. (Hint: some grocery stores may stock couscous in the pasta section, but most will often stock it in the grain section, next to the rice). Couscous is pasta made from semolina flour mixed with water.
Is couscous a whole grain or pasta? ›
Couscous is a type of pasta that's made from semolina wheat flour and water. The subtle nutty flavor of couscous makes it a versatile ingredient that can be combined with fruits, vegetables and meats to create an excellent main or side dish.
What does couscous fall under? ›
Contrary to popular belief, couscous is neither a grain nor a seed; it's a form of pasta made from a dry mixture of semolina and water that's rolled in very tiny irregular pieces. When couscous was made daily by hand, a bowl of semolina was mixed and tossed while water was gradually added and rubbed into the mixture.
Can you eat couscous on grain free diet? ›
This means that you shouldn't eat couscous if you have a severe gluten intolerance or celiac disease. Some varieties of couscous are made with gluten-free grains to allow people on a gluten-free diet to enjoy them, but you need to read the label carefully before purchasing this product.
What's healthier pasta or couscous? ›
Couscous has a nutritional profile similar to white pasta, high in carbohydrates without other health benefits such as fiber or protein content. If you are looking to enjoy food with a higher carbohydrate content, there isn't much difference between choosing pasta or couscous.
Is cous cous just tiny pasta? ›
Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such as orzo and risoni of similar size, which is made from ground wheat and either molded or extruded.
Is couscous healthier than quinoa? ›
Compared to couscous, quinoa has stronger anti-inflammatory and antioxidant effects. With 7 percent fewer calories per 100 grams of cooked couscous than quinoa, it is healthier for weight loss. Every 100 grams of cooked quinoa has 120 calories. Every 100 grams of cooked couscous has 112 calories.
