Couscous is often mistaken for a whole grain due to its grainy texture, but it’s actually made from semolina, similar to pasta—not a true grain.
Couscous comes in various sizes, such as Moroccan, golden, Israeli, and Lebanese, each with unique cooking times and flavors, providing diverse culinary uses.
Nutritionally, couscous is comparable to pasta, sharing similar carbohydrate levels and nutritional profiles, which positions it closer to processed products than whole grains.
While great as a side dish or a breakfast option, couscous's high carb content and similarity to pasta highlight its culinary versatility and nutritional considerations.
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