Couscous properties

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.

Couscous, a very nutritional dish


Benefits of coscous

  • 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 natural medicine in the listing above.

Written by Editorial Botanical-online team in charge of content writing

22 April, 2019

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