While most people think of couscous as part of the grain family, it is technically a teeny tiny pasta made with semolina wheat. It’s a staple in North African cuisine, often served with a hearty stew spooned on top. Because of its small grain it cooks very quickly, making it an almost instant dish. You can also find pearl couscous (also know as Israeli couscous) which is larger in size, but still cooks in less than 10 minutes.

Is it good for me?

Traditional couscous is made from semolina, so nutritionally it’s pretty much equivalent to white pasta. There is very little nutrition, other than carbs and some protein. Whole wheat couscous is a different story, as it is made from whole wheat durum flour. It features 5 to 6 grams of fiber per serving, compared with 2 grams of fiber in traditional couscous, and is a good source of iron. Whole wheat couscous is your best bet in order to get a larger variety of nutrients.

Couscous Recipe

The mild flavor of couscous pairs well with a variety of flavors, and can be enjoyed at any meal of the day. Try these couscous recipes, featuring hearty and nutrient-packed whole wheat couscous.

Share your favorite recipes using couscous in the comments below!

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