What is the difference between israeli couscous and moroccan couscous

It gets even more confusing when some people say that couscous is a pasta because, like pasta it is made from semolina and water. Before I explain the primary differences, you need to understand how wheat is turned into these various product, so first, a crash course in wheat and milling.

The modern milling process is very effective at separating the constituent parts of every grain of wheat. So what are the constituent parts? For simplicity, my crude analogy of a grain of wheat.

Think of it like a wheat egg, with a yolk, white and shell. When whole wheat grain is first ground, these constituent parts separate, and can be filtered in the production process so you are left with three products, rather than whole wheat. Processed White flour is made entirely from endosperm — the egg white, which is also the vast majority of the volume of each grain.

Once separated from the germ and bran, this course endosperm can be sieved to separate the coarser and finer grains of semolina, and then packaged. Couscous is made from the semolina. The traditional hand made method that is still used in some Berber households, is to first sprinkle the raw semolina with salt water and a some ground flour.

Then to roll the grains by hand, with your palms, to turn the damp semolina into rounded little couscous grains as bits of flour bind to the outside of each grain of semolina.

This cook then handle process is done a few times until the grains are fully soft. So here is the big confusion. Couscous is cooked semolina and flour. Couscous is not a raw product, it is a finished product. When you buy couscous in the supermarket, you are buying cooked semolina that has already been processed, and then re-dried, so that you can make instant couscous just be re-hydrating it quickly.

And it was super tasty! And this same process, or something very similar has been followed for thousands of years. So, if couscous is just ground up wheat that has been cooked, what is the difference between this and other wheat products like bulgur? Once again, bulgur is normally made from durum wheat, but can also be made from other types.

So, this is just hard wheat, which has higher gluten than some other wheats. Which is why it is great for making bread and pasta. With bulgur, the whole wheat grains are par boiled without being ground at all. After cooking, the grains are dried out, then instead of grinding them, some of the bran is removed and then the remaining grains are cracked.

So the final product contains some of the bran and germ, not just the endosperm. Pasta is typically made with finely ground semolina — or 00 durum flour — or a mix of 00 flour and coarser semolina, to give more texture. Pasta, or at least the type made without eggs, is flour and water rolled and then cooked with water.

They do bare some resemblance, and some sources quote couscous as a type of pasta. Supposedly, when the semolina is hydrated, different elements of the endosperm fuse together to make each individual little granule of couscous.

Is couscous healthier than rice? Despite the name, it is not a type of couscous. Whole wheat couscous is more nutritious that the regular variety. It contains 5 to 6 grams of fiber per serving, which can help you meet the recommended daily amount of fiber. Couscous is high in carbs and may not be the best choice for individuals with blood sugar issues, celiac disease or non-celiac gluten sensitivity. It also contains fewer essential nutrients than other foods. In Morocco, Friday couscous constitutes more than just a nice meal.

In this communal society, the tradition is especially valuable as it provides regular opportunities for families to gather. Couscous can be rolled into balls and eaten by hand or with a spoon. Just one cup of couscous contains over half your daily recommended intake of selenium, a powerful antioxidant that helps fight inflammation and bad LDL cholesterol levels in the body. Couscous is also a good source of fiber, with one cup supplying almost 10 percent of your daily recommended intake, but you'll want to make sure you're pairing it with plenty of other fiber-rich foods as well.

To get the most bang for your buck nutritionally, opt for whole-wheat couscous. Couscous is more than just an accompaniment to stew. This cross between a pilaf and a salad is one of the most appealing non-traditional uses for couscous. It's quick to make and a great standby any time of year. You'll find it especially useful if you are cooking for vegetarians or vegans just omit the cheese and butter.

Leftovers are delicious for breakfast with a fried egg on top. View Recipe: Couscous with Winter Vegetables. These quick chicken-and-veggie bowls are endlessly adaptable, depending on what you have on hand. Treat the couscous like pasta, simmering until tender and then draining. Unlike most pastas, you'll want to rinse and drain the couscous so the grains don't clump together. Use this recipe as a template for any hearty vegetables and grains you have on hand, like broccoli and green beans or quinoa and farro.