Couscous среднее зерно Золотая кусковая твердая мука из пшеничной крупы сыпучая 5

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WHAT IS COUSCOUS?

Throughout North Africa and parts of the Middle East, couscous is regarded as the ultimate comfort food. Like rice to Persian cuisine or pasta to Italians, couscous is revered as almost sacred - a food to enjoy every day, and to dress up for special occasions.

Deriving from the Berber word seksu, which means well-rolled or rounded, couscous resembles a whole grain like wheat or barley, but is actually a mixture of semolina (cracked middlings of durum wheat), water, salt and oil or samna (clarified butter) that gets rubbed together until it forms small granules that are then steamed. Like snowflakes, every piece of hand-rolled couscous has its own unique shape and composition. 

Today, most people only know the factory-produced version that comes in a box with a flavor packet tucked inside. But at its heart, couscous is the opposite of fast food. It is made by hand and savored accordingly. 

 

How Do You Eat Couscous?

In America, couscous is typically regarded as a side dish - a starch sitting on the side of the plate. But in North Africa and the Middle East, it much more versatile and central to the meal. It can be served savory or sweet, and either alone or as a component of a larger dish. In North African countries, it is often accompanied by a meat or vegetable stew.

Tunisians  treasure a couscous dish served with a vegetable stew, typically a mix of root veggies and squashes.They, often add tomatoes to their couscous stews. In Libya, it is sometimes made with millet instead of semolina and most often served with lamb. Tunisians, meanwhile, like to liberally spice up their couscous with Harissa, and serve it with a brothy fish bouillabaisse. 

On the sweet side,Tunisian  serve very fine, fluffy couscous doused with milk and flavored with cinnamon, orange blossom water, sugar, and almonds. Libyans and Egyptians also eat couscous as dessert - the former with dates, sesame, and honey, and the latter with butter, cinnamon, cream, and raisins. No matter what accompanies it, the most important aspect of couscous is that it is served communally. It is meant to be shared and savored along with laughter and conversation.

 

MedilifeTypes of couscous :

 

Medilife Couscous Cooking Types : 

1/ Steamed Couscous :

Steamed Couscous could provide you with Protein, Dietary Fiber, Essential Vitamins, & Mineral

Steaming couscous will yield much, much more than dumping it in boiling water. By steaming it you will end up with 4 times as much couscous cooked, then when you started.

2/ Boiled Couscous :

MEDILIFE Boiled Couscous could be served as a Starter Dish, Main Dish, Side Dish, Dessert Dish.   

 

 Medilifefood certification

 

 

3.    What makes MEDILIFE Couscous such a healthy food

Valuable antioxidants, good nutrition, and excellent anti-aging properties that help people to avoid lists of health issues:

• Fiber (at least five grams of fiber per ounce cup)
• Helps to support a healthy heart
• Helps to decrease risks for diabetes
• Contains no fat or sugar
• One cup of couscous contains the daily recommended portion of selenium

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