Why Whole Wheat Couscous? Part 2 - Nutrition

 In culinary terms, couscous is regarded as a type of pasta made from small granules of semolina flour and is a traditional component of North African cuisine. Typically, couscous is considered a culinary ingredient which makes for a good substitute for rice or quinoa in dishes. Since it has the property to assimilate the flavors of other ingredients it is cooked with, couscous can be a very versatile food to include into meals. 

In contrast to regular couscous which is derived from semolina wheat, whole wheat couscous is acquired from the whole grains of durum flour. This type of flour is high in protein and is used for making pizza and pasta dough. Couscous made from whole wheat flour has an increased fiber content as well as better nutritional value than regular couscous.  Like other types of whole wheat pastas, whole wheat couscous is also a good way of adding complex carbohydrates into meals.  

Using whole wheat couscous in meals will yield a high fiber content as well as more nutrients. There is no saturated fat or cholesterol included in whole wheat couscous and its high dietary fiber supplies are effective for regulating blood glucose levels, lowering LDL or bad cholesterol levels as well as yielding cardiovascular benefits. Important nutrients like selenium and potassium can be included in the diet by using whole wheat couscous. 

It can also be considered a weight loss friendly food as it is a satiating food which helps curb hunger, keeping you feeling fuller for longer. However, since whole wheat couscous is made from wheat flour, it is not a gluten free food and as such unsuitable for people with a gluten intolerance or celiac disease. 

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