Couscous properties

Couscous, a very nutritional dish


Benefits of couscous

  • Couscous is an energetic food, that is easily digested, ideal for people with difficult digestion, people with poor appetite and athletes before competition.
  • The main nutrient of couscous are carbohydrates, which in turn are rich in vitamin B making it an ideal food for the brain. A low carbohydrate diet favors states of nervousness, while foods with a healthy contribution in this nutrient as couscous have a relaxant action for the nervous system and allow us to study and think with the utmost attention.
  • Fresh vegetables are rich in vitamin C, which is destroyed by heat. A salad is a good source of vitamins and phytochemicals with antioxidant properties, which will help to maintain the health of our body.
  • This recipe is NOT suitable for people with celiac disease or gluten allergies. For those people, couscous can be substituted for buckwheat or millet cooked and drained.


Ingredients of couscous


A dish with couscous

  • 1 cup couscous
  • 1 cup of warm water
  • 1 tablespoon currants
  • 1 tablespoon julienned onion
  • 1 tablespoon diced tomato
  • Corn salad
  • ½ tablespoon butter or margarine
  • Olive oil
  • Salt

Elaboration of couscous

  • Wash and chop all ingredients.
  • Put the raisins to soak to hydrate
  • Place the onion cut into pieces in a bowl of water (which does not pay), salt and vinegar. In this way we avoid the spicy flavor of the onion, which some people find indigestible.
  • To properly prepare couscous must know that couscous is a food that does not need cooking on fire, but that is prepared with warm water only.
  • Put the same amount of warm (not boiling) than couscous in a bowl to hydrate. Add the butter and stir. Do not wring, nor is it necessary to remove constantly. Only should stand up to hydrate.
  • Drain the currants.
  • Drain the onion so that it does not taste like vinegar.
  • Mix the diced tomato, onion, lettuce and salt. We can add spices like cumin, oregano and turmeric.
  • Add the couscous and mix.
  • Season with olive oil.

When to eat couscous

  • Serve as a starter or accompaniment.

* Go on reading: Characteristics of couscous

More information on plants

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

18 March, 2022

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