lb cuscus
Couscous is a moderate source of carbohydrates and contains some protein, particularly when made from durum wheat semolina. It is low in fat and provides dietary fiber, especially in whole-wheat varieties.
About
Couscous (from the Arabic كسكس, "kuskus") is a granular pasta product made from semolina wheat flour that has been dampened, rolled in finer wheat flour, and dried into small pellets. Originating in North Africa, particularly among Maghrebi peoples, couscous consists of tiny spheres typically 1-2 millimeters in diameter. The most common variety is medium couscous used in everyday cooking, though fine couscous (finer, fluffier) and pearl couscous (larger, chewier pellets) are also available. The grain has a mild, slightly nutty wheat flavor and a light, fluffy texture when properly prepared.
Culinary Uses
Couscous is a staple across North African cuisines, particularly in Morocco, Algeria, and Tunisia, where it serves as the base for the national dish couscous—traditionally served with a rich stew of vegetables and meat or legumes. In Middle Eastern and Mediterranean cooking, it functions as a grain side dish, pilaf base, or cold salad ingredient (tabbouleh-style preparations). The grain absorbs flavoring liquids readily, making it versatile for both savory and occasionally sweet applications. It requires minimal cooking time (typically 5-10 minutes of steeping in hot liquid), making it convenient for weeknight meals.