Although pasta and couscous have similar nutritional values, pasta is typically more refined. Boiling is used to cook pasta, and steaming is used to make couscous. Because it is derived from whole wheat flour, couscous is considered a healthier alternative to pasta. Couscous is manufactured from semolina flour and is quite simple to prepare by pouring boiling water over dried couscous and leaving it to stand for 5 to 15 minutes. Pasta and couscous come in a variety of flavours, with the traditional dish being a white or red sauce made with stock or broth. Couscous is a type of little pasta produced from wheat or barley.
The most popular variety is usually a red sauce, made with chicken or beef fat and then flavored with various extras like lemon juice, Rosemary, oregano, paprika, etc. Extra virgin olive oil is sometimes added to make the couscous more palatable, and the pots can often be sealed at the base to preserve the flavors. Since couscous can be made into a full meal, it is very healthy, as the rich broth adds protein to the diet while the extra-virgin olive oil provides extra vitamins and minerals. Pasta and couscous are two very popular foods in the Arab world. Both are simple dishes, made from scratch using either whole wheat flour or chickpeas with tomato sauce.
When eaten in moderation, pasta and couscous can be part of a healthy diet. Whole-grain pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. One cup of couscous contains 176 calories, 0.3 grams of fat, 6 grams of protein, 2.2 grams of fiber, and 36 grams of carbohydrates. However, it is lower in fat and calories than quinoa, but also lower in protein, iron, and magnesium. With the increasing demand for healthy and multifunctional food due to increasing health-consciousness among people, especially in Europe and North America, the demand for pasta and couscous is also increasing.
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