Cooked couscous

Cooked couscous is a food made from durum wheat semolina that has been hydrated and steamed until it achieves a soft and fluffy texture. It is a very versatile ingredient commonly used in North African cuisine, especially in countries like Morocco, Algeria, and Tunisia, where it is a traditional staple dish.

Its classic preparation involves steaming the couscous, which allows it to absorb liquids and flavors, making it an ideal base for stews, vegetables, meats, or salads.

Among its properties, couscous is a good source of complex carbohydrates, providing sustained energy. It also contains plant-based proteins, dietary fiber, and minerals like selenium, which has antioxidant properties. Furthermore, it is low in fat, making it a light and nutritious food.

In different Latin American countries, although the term "couscous" is commonly understood, it may also be found under synonyms or variations such as cuscús or simply cooked wheat semolina. However, it is important not to confuse it with similar corn-based preparations, like the "couscous" in Venezuela, which is a typical dessert.

In summary, cooked couscous is an ideal ingredient to incorporate into recipes for stews, side dishes, and salads, adding texture and nutritional value to meals.