The Marvelous Couscous

Filipinos and rice are practically inseparable—it’s part of our national DNA! You’ve probably had white, brown, red, and black, but we've got a different rice replacement that’ll bring your tastebuds on a global journey. Have you ever tried couscous?

This North African staple food is slowly making its way into our local food scene thanks to the foodies and influencers who are updating our culinary preferences.  Versatile, nutritious, and easy to prepare are just some of the reasons to make a conscious couscous switch, but first, let us tell you more about this tasty delicacy! 

Is it grain? Is it wheat? What is couscous, really? Well, physically and texturally, it can pass as rice, but technically, it’s a type of pasta—yes, it’s actually closer to noodles! Couscous is made of flour from either wheat, corn, or cassava mixed with water then steamed into tiny granular balls. These then can be ground into finer grains or slightly larger ones depending on the desired texture.

Much like rice, couscous is like a plain canvas that can fit any cuisine you like. If you’re feeling creative in the kitchen, come up with your own mix—that’s part of the joy of cooking.

You can have couscous as a main course or a side dish with vegetables, spices, meats, or sauces. There’s a good amount of protein, fiber, vitamins, and minerals present in this rice-like recipe. Another health benefit is its lower glycemic index. If the term is too intimidating, we can simply say it won’t spike your blood sugar levels like white rice can. It’s still carbohydrate-rich though, so it should be consumed in moderation and balanced with other nutritious foods.

Cooking Couscous

There are three best-known types of couscous: 

Israeli couscous, not to be confused with traditional couscous, is made of toasted pasta. It was created to offer a more affordable alternative to rice.

To make this, cook diced onions and garlic in a bit of olive oil until the onions turn golden brown. Afterwards, mix in uncooked couscous and allow it to brown for a few minutes. Season with salt, pepper, and chopped parsley, stirring to blend. Pour in some water, cover the pot, and in 10 minutes, it's ready for eating. 

Moroccan couscous is the smallest of the bunch. Moroccans make couscous with semolina seasoned with various spices and served with meat, dried fruits and vegetables—this is actually one of their national dishes. There are also sweet versions, with sugar, cinnamon, and milk or yogurt.

When preparing pre-cooked Moroccan couscous, the process varies slightly. Begin by bringing water, stock, or broth to a boil. Remove the pot from heat and add the couscous. Cover the pot and let it stand for 5 minutes. To serve, simply fluff the couscous with a fork and plate it. 

Pearl couscous is like a bigger version of Moroccan couscous, even larger than Israeli couscous. Just as its name suggests, it is shaped like tiny pearls.

Making pearl couscous is simple. Mix semolina or wheat flour with water to create a dough. Push the dough through a machine to make small, uniform balls. Then, toast these pasta balls in the oven for color and flavor. 

Now that you know different ways of having couscous, it’s time you also learned of its health benefits.  

One of the main nutrients in couscous is selenium, a nutrient important for supporting     the immune system. This mineral also acts as an antioxidant and plays an important role in thyroid function. 

Vitamin B1 benefits our body by promoting the proper functioning of the nervous,  cardiac, and muscular systems.   

Couscous is your perfect choice for healthy and glowing skin! Vitamin E strengthens     protects your body against cell aging.  

Vegans in particular will enjoy couscous, a good protein source that has about 7 grams     of protein per 100 grams when cooked. Plus, including couscous in your diet might be     linked to lower risks of diseases like stroke, heart disease, and cancer. 

Good intestinal health through fiber helps you enjoy more delicious food, relieve  

constipation, and improve the levels of beneficial bacteria in the intestine. Furthermore,     fibers eliminate toxins and stabilize cholesterol levels by reducing LDL, also known as     bad cholesterol.  

Beyond its convenience, couscous requires less energy to prepare and doesn't demand extensive kitchen skills. It is a practical alternative for busy days when fast food might be the usual go-to.