Couscous is a staple food made from semolina (durum wheat) that is moistened and rolled into tiny granules.
It is actually a type of pasta.
There are three main varieties:
Moroccan couscous – the smallest and most common; cooks in about 5 minutes.
Israeli (pearl) couscous – larger, chewy pearls; takes about 10–15 minutes to cook.
Lebanese couscous (moghrabieh) – the largest variety; takes longer to cook and has a hearty texture.
Nutrition (1 cup cooked Moroccan couscous)
About 175 calories 36 g carbohydrates 6 g protein Less than 1 g fat About 2 g fiber (more if whole wheat) Contains selenium and small amounts of B vitamins
Low in fat
A moderate source of protein
Quick and easy to prepare
However, compared with whole grains like quinoa or brown rice, regular couscous contains less fiber.
Choosing whole wheat couscous increases the fiber content.
Couscous is not gluten-free, since it’s made from wheat.
Gluten-free alternatives include quinoa, millet, or rice.