Couscous

Couscous is a North African dish that has become popular in many countries.

Couscous granules are usually made by rolling moistened coarsely ground semolina wheat into small balls, which are then coated with finely ground wheat flour. The finished granules are roughly spherical shape and about one millimetre in diameter before cooking. Different cereals may be used regionally to produce the granules. Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more-processed, quick-cook couscous is available and is particularly valued for its short preparation time. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone, flavored or plain, warm or cold (e.g., mixed with Tabbouleh), or as a side dish.

The dish is a traditional staple food throughout West Africa, Sahel, France, Spain, and the Canary Islands, Portugal, Madeira, Italy (particularly in western Sicily's Province of Trapani), as well as in Turkey, Bulgaria, Greece, Malta, Cyprus, parts of the Middle East and India and is eaten in many other parts of the world as well.

Nutrition facts

Serving size 1 cup (173 g)

Servings per container Information is per dry couscous as determined by Nutrient Data Laboratory, ARS, USDA.[1]

Amount per serving

Calories 650

Calories from fat 9

% Daily value*

Total fat 1 g

2%

Saturated fat 0 g

0%

Trans fat 0 g

Cholesterol 0 mg

0%

Sodium 17 mg

1%

Potassium 287 mg

8%

Total carbohydrate 134 g

45%

Dietary fiber 9 g

4%

Sugars 0 g

Protein 22 g

Vitamin A

0%

Vitamin C

0%

Calcium

42%

Iron

2%

*Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: http://en.wikipedia.org/wiki/Couscous