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> MEDILIFE Whole Wheat Couscous the only way to discover the glory story of the most popular dish from North Africa, which is appreciated worldwide. Nowadays, people everywhere consider Couscous as ambassador of North African cuisine and the epitome of the delicacy of Mediterranean culinary art. With its rich tradition, whole wheat couscous remains one of the most attractive and mysterious dishes in the world.

1.    MEDILIFE Couscous Country of Origin: Tunisia

  Experts say that it went back two or three thousand years to our Tunisian ancestors, the Berbers.  In every Tunisian house, there used to be something like home factories where women traditionally produced Pasta by hand, sometimes with the aid of simple equipments such as traditional wire sieve-strainers( Ghorbel in Tunisian dialect ) and Traditional Tunisian steamers (Keskes in Tunisian Culture).

Nowadays, people everywhere consider Couscous as ambassador of North African cuisine and the epitome of the delicacy of Mediterranean culinary art. With its rich tradition, couscous remains one of the most attractive and mysterious dishes in the world.

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.

Couscous Cooking Types : 

1/ Steamed Couscous :

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

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.   

2.    Certifications

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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