Traditionally eaten in North Africa, couscous is made up of tiny balls of semolina, like pasta. One of the most important nutrients in couscous is selenium, which may decrease inflammation and assist with thyroid health. It contains approximately 31 grams of carbohydrates, 6 grams of protein and 1 gram of fat, as well as nutrients such as thiamine, niacin, folic acid and manganese.
Types of couscous include Moroccan, made up of tiny granules; Israeli, with granules about the size of peppercorns; and Lebanese, which consists of granules the size of small peas.
Coucsous is usually served as a savoury dish with stews or in salads for example, but in some countries it is eaten as a dessert made with ingredients such as sugar, cinnamon, nuts, raisins, dates honey and butter.
Couscous isn’t so much cooked as rehydrated. Prepare it to a 1:1 ratio of couscous to water. Once the hot water is soaked up, fluff it out into separate the grains.