2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Couscous is a small dried pasta that is boiled and eaten as noodles. These small grains are actually a pasta that is prepared by a special technology of wheat semolina or coarsely ground durum wheat. In some areas cous cous is prepared from coarsely ground barley or millet. It tastes close to other types of pasta, but its miniature shape allows much better and even flavoring of the grains.
Types of couscous
Usually small pieces of couscous reach a size of about 1 mm. There are different types of couscous, and one of the most interesting is maftul, also known as Israeli couscous. History tells us that this type began to be prepared when Israel gained its independence in 1948. In those years, wheat was in abundance, but rice was lacking.
Thus, this pasta became a main ingredient in Israeli dishes. The truth is that making couscous is quite a laborious job. Before, the women gathered in groups and prepared a stock of cous cous for several days. Today the production of cous cous is fully mechanized and widespread throughout the world.
One of the first documented mentions of couscous is in an anonymous 13th-century Spanish-Muslim cookbook. Couscous is a staple food in the Maghreb, an area that covers most of Algeria in eastern Morocco, Tunisia and Libya. In these lands, the term couscous is synonymous with "food." It is an ancient Berber food and once cheap and quick to prepare with milk and melted butter, it was suitable for consumption in their nomadic lifestyle.
It spread rapidly to North Africa, the Arab world, and from there to Europe. Apart from the Maghreb, this product is widely popular in the West African Sahel, France and parts of the Middle East. Couscous is regularly served at the table of Jews of North African descent.
In fact, in our country the real couscous is little known. Under the name "couscous" is a pasta, a type of pasta in the form of small grains. They are popular in Eastern Europe, known in Italy as peperini, achini di pepe or piombi, in Hungary as tarhonya, in English egg barley. The Israeli cous cous, known as muffin or pearl couscous, is a larger version of couscous and is prepared in a more unconventional way for us. In Western cuisine cous cous often served with salmon or chicken dishes or added to salads.
Couscous composition
Couscous has a glycemic index is 25% lower than other types of pasta. The energy content of 100 g of couscous is about 350 kcal, in the worst case. There are species cous couswhich have only about 120 kcal. The nutritional value of the product varies depending on the brand and method of production.
On average, 100 g of couscous contains 12 g of protein, 75 g of carbohydrates and only 1 g of fat. At the same time 100 g of cooked couscous consists of about 120 kcal. The reason for the difference lies in the fact that already cooked couscous has more weight than raw. 100 g of pure couscous after cooking is usually about 250-300 g, because the paste absorbs a large amount of water during cooking.
Selection and storage of couscous
When choosing couscous there is almost minimal risk of buying an inedible product. In our country it is most often offered in packages of 500 g with a small difference in the size of the grains. It is good to pay attention to the contents of the package to know what product you are buying. It is good to store couscous in linen bags or glass or ceramic jars that do not transmit light. If stored in a cool room, couscous can last for months. However, the expiry date is stated on the package and should be observed.
Couscous in cooking
Couscous, like all types of pasta, can be prepared in various combinations and combinations between products. You can use couscous to make salads, appetizers, main dishes, soups, stuffing peppers and even desserts.
Couscous was once a product from which some of the most exquisite dishes in the Spanish royal court were prepared. And Arabic cuisine, served sweet or salty, couscous is one of the most famous and often consumed products. In Marco, it is a national food, which is traditionally on the table every Friday.
Couscous becomes a high-calorie food because it is usually combined with various sauces. Ready-made sauces are the most inappropriate and unhealthy because they contain various preservatives and sugars. Homemade sauces with low fat and healthy combinations of vegetables, dairy products and aromatic spices are preferable.
It is believed that a normal portion of pasta for Europeans is about 80 g of raw product. With a stricter diet and diets, the amount can be reduced to 60 g. Couscous is an integral part of the famous Mediterranean diet, as well as all other types of pasta. The healthiest combination of couscous is with more vegetables and seafood. Of the sauces, prefer those based on vegetables and dairy products. Tomato sauce is quite suitable.
Moroccan Couscous Recipe with Vegetables
Necessary products: couscous - 4 tsp. Arabic, olive oil - 4 tablespoons, onion - 3 heads, finely chopped, broth - 1/2 tsp. vegetables, chickpeas - 1 tsp. boiled or canned, saffron - 1 pinch, nutmeg - 1 pinch, turmeric - 1/2 tsp, ginger - 1/2 tsp. powder, cinnamon - 1 stick, tomatoes - 6 peeled and cut into quarters, carrots - 400 g into circles, turnips - 400 g white, cut into sticks, quinces - 1 piece, cut into cubes, zucchini - 2 pieces, into circles, hot peppers - 1 red, finely chopped, raisins - 1 tsp, fat - 50 g butter, black pepper - to taste, salt
Method of preparation: First heat the olive oil and put the dry spices in it, stir lightly and add the onion. Once softened, add the carrots and turnips. Stir for 2 minutes and add the zucchini, quince, hot peppers and chickpeas. Add the tomatoes and add the broth.
Put the couscous in a colander over the vegetables, cover and let everything cook for 15 minutes. Then add the raisins and add small pieces of butter to the couscous. Cover for another 2-3 minutes. Finally, season with salt and pepper. Arrange the couscous on a plate, make a well in the middle and pour over the vegetables.
Benefits of couscous
Couscous is considered a healthy food that must be present in a complete diet. This is mainly due to the fact that it is produced from semolina. The whole-grain versions of the pasta are also extremely healthy cous cous. They are obtained from rye flour and other wholemeal flours.
The couscous of millet has a good effect on heart function and lowers high blood pressure. Due to the high content of magnesium reduces the risk of asthma and migraine. It contains a lot of phosphorus, which is important for cells, and is also a suitable food for diabetics. It is rich in fiber, which has a number of benefits on human health and its prevention.
