Couscous is made from semolina, obtained by coarsely grinding the heart of robust wheat. Originating from the wheat's inner seed, and containing all the rich goodness and protein of the wheat germ, semolina is wheat's finest product.
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Historians differ as to the origins of couscous. Some say it was a staple in North Africa since the 9th and 10th centuries. Other claim that already in the 2nd century BCE it was prepared by the Berbers residing in the Atlas Mountains before North Africa was populated by Arab peoples. It is known that in the 10th century couscous arrived in Sicily and Toscana, and eventually even reaching Brazil.
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The world's first manufacturing plant for the production of couscous was established in Algeria in 1907. In Israel, the first manufacturer of couscous was Couscous Maison founded by David Chriqui in 1969.
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The traditional cooking method developed in North Africa involves steaming the couscous in a unique double-layered pot. The couscous is place in the strainer-like upper section where its granules are steamed and softened as they absorb the flavors and aromas of the vegetable soup or meat stew simmering in the pot below.
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Today one can buy ready-made couscous for quick and easy preparation. All you do is place a cup and a half of couscous in a mixture of 2 cups of boiling water, 3 tablespoons of olive oil, a teaspoon of powdered soup mix and salt and spices to taste. Let soak for 5 minutes and it's ready to eat.
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Couscous is not generally eaten on its own, but together with a variety of vegetables, herbs and spices. It makes an excellent vegetarian meal, or a rich accompaniment to meat with beans or whatever you wish to add. Couscous also makes an ideal stuffing for peppers, aubergines, and more.
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One cup of cooked couscous contains 200 calories, 12% of which is accounted for by protein, 87% is from starch, and only 1% fats.
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One cup of couscous provides 35% of your recommended daily requirement of nutritious fibers. It also provides a range of vitamins from the vitamin B group along with the minerals needed for its efficient absorption into the body.
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Suited to every age group, infants can enjoy couscous as soon they're ready for solid foods, and it continues to be enjoyed into the twilight years.
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Symbolizing luck, blessings and abundance according to North African tradition, couscous is prepared to celebrate a house warming or a holiday.
