Ingredients: Sheep’s milk, semolina, salt, 4 fresh eggs.
Without preservatives – It should be kept in a cool, shady place, away from unpleasant smells.
Nutritional value: Energy 371, Salt (%) 2,32, Carbohydrates (%) 70,2g, Proteins (%) 15,3, Fat (%) 3,18, Fibers (%) 2,7, Saturated fats (%) 1,25, Sugar (%) 1,1.
It boils in 4 minutes
A few things about couscous:
Coarsely ground cereals have been known as a basic and at the same time simple and easy choice of our daily, traditional diet since antiquity. The first bread products produced in the history of civilization were not baked in the oven. Instead, they were sundried. This first form of dried dough constitutes the first pasta. And while nowadays simple pasta and rice have a leading position on our weekly table, little by little we notice that coarsely ground cereals have started playing an important role among the dishes of the Greek cuisine again, as it is ascertained that they have a high nutritional value and they are really beneficial to human health.
Up until recently couscous was completely unknown in Greece. It constitutes the food of North Africans, Algerians, and Tunisians and of other South Mediterranean peoples. There, people eat delicious dishes with meat, fish or chicken and they accompany them with couscous in the way we would accompany such dishes with rice or pasta.
In Crete it is also called couscoushi. It is found in small, round balls, which are wetted with cold water and then boiled in water, in broth or in steam, so as to obtain a larger volume and become fluffy. It is used in cooked pilaf along with seafood or meat, in soups, legumes and in salads.
Couscous is rich in fibers and so it helps regulate sugar and lipid levels in blood. It is also rich in carbohydrates and vitamins.
Although it is commonly believed that pasta is fattening, something like that does not seem to be true. More specifically, pasta is placed in the base of the Mediterranean food pyramid and a moderate consumption of it does not cause any health problems and it is not bad for your figure.
This means that the consumption of pasta, 2-3 times a week, as an accompaniment to protein food can be fully incorporated in a healthy diet.
Pasta covers the daily carbohydrate needs of our organism (50-55%), while at the same time it does not burden it with fats, cholesterol and sodium. Perhaps we should be more careful with the garnishment of the dish (sauces, cream, butter) because this can really skyrocket the calorie content of it, as well as its content in fats and salt.
Sources: nutrimed.gr, iatronet.gr