While couscous may look like a grain, it is actually more similar to pasta. Like pasta, it is made from semolina flour; however, unlike pasta, boiled couscous will turn into a porridge rather than hold its shape. Couscous is a staple food in North African countries and has been used since the 1300s as a cheap source of carbohydrates. It has grown in popularity worldwide in recent years and can now be easily bought in most stores.

There are three main types of couscous.  The most popular type is Moroccan couscous, which is the smallest form, as it cooks in minutes. Pearl couscous is larger and holds its shape well in more moist dishes. Lebanese couscous is the largest of the three types and takes the longest to cook.

Couscous can be bought in white and whole wheat versions, although the whole wheat version can be harder to find. It is worth searching for because the whole wheat version is much healthier, containing 6 grams of fiber per half cup serving. It is also high in the antioxidant selenium and in B vitamins, which support a healthy nervous system and energy metabolism.

How to Cook

All forms of couscous have a relatively neutral taste and can be seasoned in many different ways to create interesting meals. It is perfect for quick weeknight meals, as it can be prepared in just 15 minutes. Try Pea Couscous With Poached Eggs or this Mediterranean-inspired Roasted Tomato & Olive Pearl Couscous for some fast feasts.  Mix it with milk, spices and fruit to make a delicious Breakfast Couscous, or serve it as a tasty side with this Couscous Stuffing recipe. You can also use it in place of other grains in a variety of other recipes, like this nutritious Beet Tabbouleh. The possibilities are endless, so get creative!