Couscous is a staple food of North-African cuisine.
Couscous is made from durum wheat, just like pasta and semolina. It has therefore essentially the same nutritional value as wheat.
The centre contains the wheat germ, a concentrated source of protein, iron, vitamin E and vitamins of the B-complex (B1, B6, niacin and folic acid). Furthermore, it contains valuable vegetable fats.

The origin of Couscous is associated with the Berber people. It is said that Arabian knights discovered it on their conquests and spread it all over the Mediterranean by distributing it among its various peoples. However, Couscous in not only of Berber origin and can be found throughout history.

Couscous is the main ingredient or side dish in numerous recipes where it is used together with various vegetables and, in most cases, meat. It is also suitable for sweet dishes that may, for instance, contain milk, raisins or almonds.

Couscous is traditionally prepared by hand. Wheat semolina is mixed with wheat flour and sprinkled with cold salted water. Then it is pressed and rolled until it forms small granules. Instant couscous is much easier to prepare as it is already pre-cooked and only needs to be mixed with hot water and left to rest. Couscous is traditionally prepared in a “Couscoussière”, a two-piece cooking pot where meat, fish or vegetables are cooked in the lower piece while the Couscous is steamed in the top piece above. This permits the Couscous to absorb the flavours that rise from of the spicy stew and makes it particularly tasty and aromatic.

Nutrition Facts per 100g
Energy         1446kJ, 346 kcal
Carbohydrates    68.7 g
Protein        13.1g
Fat            2.10g