What is whole grain couscous?

whole grain couscous is small pasta made of milled and steamed whole grains. Many people prefer whole grain couscous in front of couscous made of flour for semolina for its added health benefits and taste. Its origin is traditionally food in the North African and Middle East, its origin is vague, but now consumed around the world. Couscous is a great substitute for rice in dishes such as fries and curry and meat or vegetable stew.

Smolina flour is produced by grinding the inner part of the grain of the dura wheat, called endosperm. It is used to produce a wide range of pasta. To form a couscous, half is rolled into the pellets and dusted with flour, then sifted again and rolled again until the pellets are about the size of the pin. The whole grain couscous is made of wheat flour, in which the bran is not removed as processed white flour, maintaining nutrients intact. In Africa and the Middle East, the whole grain can be milled and steamed as couscous, especially in the rural villageAnd the chefs from Berbers after Libya have deviations in the preparation and feeding of the bowl.

Couscous offers high food value at low cost, full of B and folates. Complicated carbohydrates take longer than processed due to their fiber content and protein in wholemeal couscous helps to avert hunger. In the North African and middle eastern cuisine, it was traditionally made of millet, but now is usually half, wheat or barley. The whole grains are rich in phytosterols that show some studies that they can reduce LDL cholesterol levels in the blood.

whole grain couscous can be accompanied by dishes such as fries and stews as a substitute for rice. Eat simple or milk, sugar, butter and spices, its protein content makes it a good breakfast and has a low calorie content. It can also be used to make tabouleh, salad usually prepared with gur bullets, tomatoes, lemon juice and mint. Wholemeal couscousis a healthy attachment with any menu. Small saffron or turmeric into cooking water will turn it with a pleasant yellow color.

Cooks in Africa create couscous in a special two -stage steamboat, but in western kitchens there is a pre -cooked couscous, which needs to be reconstructed only with boiling water. Whole grain couscous can be purchased simple or flavored with herbs and spices, usually in the rice part of food stores. Since wholemeal products contain oils that are not removed as highly processed foods, they should be cooled to prevent oil from rotating.