Couscous

Couscous has been around approximately since the 13th century.  

Believe it or not it is actually a form of pasta.  Made from durum wheat (semolina) it is tossed   with wheat flour until pasta dough balls are formed.  The balls are left to dry and then go through a steaming process.

Your visit to the grocery store should have three different varieties to choose from. 

Moroccan couscous – Very small grains of couscous.  These are very fast cooking.

Israeli or Pearl couscous – Developed by David Ben-Gurion to help with the influx of immigrants to Israel these are much larger balls.

Lebanese Couscous – the balls of couscous are pea-sized and the largest of couscous varieties.  These take the longest to cook.

You can get great health benefits by eating couscous.

• One cup of couscous gives you 60% of the daily intake of selenium.
  • Selenium is an antioxidant that helps repair damaged cells and decreases inflammation.  It can also help with your thyroid gland function.

• You may decrease your risk of cancer by eating couscous.
  • Selenium combined with vitamins C and E has shown to reduce cancer in smokers.

• You can boost your immune system.
  • Selenium can also help regenerate those same vitamins C and E.

• Good source of plant-based protein.
  • Plant-based protein has an incomplete set of amino acids but if you are vegetarian or vegan it’s a great option for protein.

One bit of bad news for those of you who cannot eat gluten: this grain has gluten.

Private Home Health Care pairs couscous with meat or vegetables as a side dish, adds it to soups or makes it our main course.  We love couscous.