- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- message boards
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
 |
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Crazy for Couscous
Cooking This Middle Eastern Staple
By Cheryl Tallman and Joan Ahlers
Couscous has been popular among many different cultures. One of the first written recipes for couscous is found in a 13th-century Hispano-Muslim cookbook, which references the recipe as "known all over the world." Many people think of couscous as Middle Eastern or Mediterranean in origin, but it is really from Western Africa where details of cooking and making couscous date back to the 10th century. Today, couscous remains a staple in Moroccan, Tunisian and Algerian cuisine.
Couscous is a relative newcomer to the American family table. The increasing interest in vegetarian and ethnic cuisines explains much of the reason for seeing more couscous on menus and dinner tables. Couscous is pasta that is made from semolina (coarsely ground durum wheat). It is considered an unrefined carbohydrate, which is a great source of energy for the body.
Along with being a good source of energy, couscous is also low in fat, a good source of fiber and contains some protein. Couscous has a subtle taste that is slightly nutty. It is a great substitute for rice with many meals, and is a nice accompaniment to many different cuisines.
The most common type of couscous are tiny grains. Israeli couscous, or pearl couscous, is a larger version. If you'd like to give Israeli couscous a try, you'll find it in a specialty market.
