✔️Couscous is crushed durum wheat semolina that is formed into tiny spheres. There are different types of couscous available; in my two featured dishes I’ve used tricoloured couscous; it light and it has a nutty flavour.
✔️There are three types of couscous: Moroccan, Israeli and Lebanese. Moroccan couscous is the tiniest and most readily available version.
✔️Couscous is one of the easiest, fastest, most versatile side dishes that you can make.
✔️Couscous it’s wonderful with stews or saucy main dishes, but you can also make wonderful salads with cooked couscous that has been allowed to cool down prior to adding the rest of the ingredients.
✔️For added flavour, cook the couscous in vegetable or chicken broth and a drizzle of extra-virgin olive oil.
✔️Couscous contains Selenium which is a powerful antioxidant that helps your body repair damaged cells and decreases inflammation.
✔️One cup cooked couscous provides about 36 g of carbohydrate or about 34g net carbs, and 6g protein.
I recommend consuming 1/2 cup as a serving for individuals that want to follow a low carbohydrate diet.