Originally from North Africa, couscous has spread throughout the world and has been adopted as the main ingredient of many dishes in many countries. As known, it is made with steamed wheat semolina grains and it has three variants; namely:
- Moroccan couscous, which is the smallest one and cooks in minutes.
- Lebanese couscous, which is larger and takes the longest time to cook.
- Israeli couscous, also called pearl couscous, which is larger and resembles tiny pieces of pasta. It takes about 10 minutes to cook.
Let’s learn specifically about pearl couscous as to its most outstanding properties, as well as the best way to prepare it in order to make the best use of these properties.
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Properties of pearl couscous and semolina
Couscous, being made from durum wheat, does not differ from pasta in terms of nutritional properties, but compared to it, couscous contains more water, which is absorbed during cooking. The properties of Israeli couscous are derived from those of semolina. Let’s see what they are in detail:
Couscous for everyone
Thanks to its nutritional qualities, pearl couscous is an appropriate food that satisfies the nutritional requirements of adults and children. It becomes an easy dish to use to make children appreciate certain foods that they often reject; in fact, its appearance is colorful and this can intrigue them.
Low calories
It is a suitable food for low-calorie dietary regime, thanks to its satiating capacity and its fiber content, which favor intestinal transit. Indeed, fiber makes you feel more satiated and, when you are on a diet, it is the perfect ally to prevent you from falling prey to hunger pangs.
Proteins, vitamins and minerals
From a nutritional point of view, couscous provides a good amount of proteins and contains important minerals and even some B vitamins. All of them intervene in many essential functions of the body.
As to protein, it provides vegetable proteins, which have a good composition in terms of nutrients. Therefore, it is recommended for those who practice sports.
Besides, couscous is a great source of minerals, since it contains mainly phosphorus and potassium, minerals good for brain and neurological health, but also for muscle health. In summer, it is perfect to prevent the risk of mineral salt deficiency, which is easy to lose through sweating.
It also provides over half the daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and bad LDL cholesterol levels in the body.
B vitamins are also present in couscous satisfying the requirements your body needs.
Healthy intestine
Couscous helps the intestine to stay healthy. That is because semolina is rich in dietary fiber, which contributes to restore natural regularity and keeping the intestine healthy.
Energy
It gives you energy for a long time, since semolina contains three quarters of carbohydrates, essential to provide energy for daily activities.
Glycemic control
It has a moderate glycemic index, so it is also a suitable food for people with hyperglycemia or diabetes.
In those cases, couscous is better to eat instead of pasta because it has half the calories. If you follow the Melarossa diet, you can eat couscous as a pasta substitute in equal amounts.
Cardiovascular care
The absence of cholesterol means that it can also be consumed by those who suffer from cardiovascular problems. It can be a dietary food substitute for cereals, derivatives and tubers.
Quick preparation
Another great advantage is that it is quick to prepare and adapts to a wide variety of recipes: dressed with vegetables, fish or meat. It can also be used to prepare meatballs or croquettes, and even desserts.
How couscous is made
Couscous is nothing more than a steamed durum wheat preparation. This component, durum wheat, or Triticum durum D, is an herbaceous plant of the Poaceae family. Compared to soft wheat or Triticum aestivum, the grain is more elongated, translucent and, as the name suggests, “hard”.
The result of its milling is semolina: a light yellow flour, more grainy and consistent than common wheat flour.
Cooking it is very simple, especially the pre-cooked type. But cooking times and the amount of water to be added vary according to the manufacturer. There are two different ways of making couscous:
- The simplest and quickest is by immersing it in boiling water.
- The most sophisticated and slowest is by steaming it.
But no doubt, pearl couscous is very tasty and versatile, since, like rice or pasta, it can be combined with practically any other food (meat, poultry, fish, vegetables…). Besides, it can be eaten hot or cold in salads.