What is couscous?
Couscous is a food that came to us from North Africa and is present in many Mediterranean recipes.
It is durum wheat semolina, soaked, sifted and worked by hand until obtaining small grains that once cooked can accompany many of our dishes.
Although the original food is made from wheat , today we can also find it prepared with other cereals such as rice, barley, millet, corn and sorghum.
In our country we find its greatest diffusion in Sicily which has even created a Cous Cous festival in San Vito Lo Capo in the province of Trapani.
Properties of couscous
Durum wheat semolina couscous provides vitamin A, B vitamins, vitamin E and is rich in fibre, complex carbohydrates and mineral salts including potassium, magnesium , iron, phosphorus and selenium.
It is a light food, very digestible and satiating, the presence of fiber contributes to the well-being of the intestine . It is low in calories and energy, the important thing is to pay attention to the seasoning you use.
Couscous in the kitchen
It is usually found pre-cooked, made of normal or whole wheat.
Depending on the type of cereal you choose, a different cooking time follows and the most used method is steam cooking . In fact, it is possible to find on the market the “coscoussiera”, a pot similar to the steamer that allows you to cook it in the right way.
Alternatively, you can place the pre-cooked food in a glass container, pour a drizzle of oil over it and add lightly salted boiling water.
The correct amount is one part water for one part couscous. Cover the container and let the water absorb, when the grains have swollen, separate them with a fork and with your hands.
The couscous is ready, you can serve it plain or add diced vegetables, meat or fish.
If you love experimenting, it also lends itself to the preparation of sweet recipes : combine fruit cut into pieces, chopped dried fruit and leave room for creativity!