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A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors. When cooked, Couscous expands to become a light and fluffy mass. It is very popular in North African dishes and is often served as an accompaniment to stews, meats, vegetables, and a variety of savory dishes that include sauces or gravy. In addition, it can be served as a hot cereal topped with sugar or syrup.
Couscous, which can be stored for long periods of time in an airtight container, may also be referred to as Cous Cous, Italian Couscous, Israeli Couscous or Moroccan pasta. The Italian Couscous is slightly larger than the smallest version of Couscous, however not as alarge as the Israeli Couscous. The Israeli Couscous, which is also referred to as Mogra beyeh or Middle Eastern Couscous, has a large round shape that is only slightly smaller than a fresh green pea.
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Traditional Couscous | 
Italian Couscous - Fregola Pasta | | 
Small Israeli Couscous | 
Large Israeli Couscous |
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USDA Nutrition Facts |
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| Serving Size 1 cup, cooked |
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| Calories 112 |
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| Protein 3g |
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| Total Fat 0g |
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| Total Carbohydrates 23g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 58mg |
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| Sodium 5mg |
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| Cholesterol 0mg |
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| Serving Size 1 cup |
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| Calories 376 |
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| Protein 12g |
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| Total Fat 0g |
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| Total Carbohydrates 77g |
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| Dietary Fiber 5g |
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| Potassium 166mg |
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| Sodium 10mg |
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| Cholesterol 0mg |
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Couscous term - Related Content |
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| Couscous Defined | Cooking Couscous
The three basic techniques for cooking grains with hot liquid are boiling, absorption, and steaming, which are perhaps the most ... |
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| The mild flavor of couscous makes it an excellent accompaniment for a variety of main dishes. Try it instead of potatoes or rice for a delicious change of pace. |
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