Couscous is hulled, coarsely ground durum wheat - tiny bits of pasta. It originates from North Africa. The granules produced as the byproduct of stone-milling were mixed with flour and water to achieve a very small size. Today, they are practically only machine produced. Thanks to the pre-steaming, it can be prepared rapidly, even without cooking.
Significance, effects:
Couscous mainly contains carbohydrates in the form of starch, which is a valuable source of energy. It’s easily digested.
It has a high glycemic index, therefore it’s not particularly recommended in the case of diabetes, insulin resistance and when dieting.
Use: It requires no cooking and it’s enough to blend it with some spices and add 1.5 parts hot water, cover and let set for 10-15 minutes.
It is usually used as a side dish, yet it’s also ideal for stuffed dishes or as a standalone meal when mixed with roasted vegetables. It can also be prepared as a sweet dish.
Ingredients: durum wheat
Nutritional value (per 100 g):
Energy:
|
1501 kJ / 354 kcal
|
Fat:
|
1.9 g
|
- of which, saturated fats:
|
0.5 g
|
Carbohydrates:
|
70 g
|
- of which, sugar:
|
2.5 g
|
Protein:
|
12 g
|
Salt:
|
0 g
|
Keep in a cold, dry place!
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Country of origin: Italy