Grain
Couscous
Couscous of Wheat is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of wheat: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.43 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.15 g
- Cholesterol 0 mg
- Sodium 4.89 mg
- Salt 0.01 g
- Total Carbohydrate 70.6 g
- Dietary Fibre 6.19 g
- Total Sugars 0.96 g
- Complex / starch 60.5 g
- Protein 9.92 g
- Water 11.8 g
- Energy 345 kcal
- Water 11.8 g
- Carbohydrates 70.6 g
- Protein 9.92 g
- Fat 2.43 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.15 g
- Omega-3 0.12 g
- Vitamins 62.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.35 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.6 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 33.3 µg
- Vitamin C 2 mg
- Vitamin E 0.87 mg
- Vitamin K 2.2 µg
- Minerals 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.35 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.6 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.28 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 33.3 · vitamin-e: 0.87 · vitamin-k: 2.2 ·
Minerals
Couscous of Wheat: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected wheat for flavour, yield and keeping quality, including named couscous portions.
Market gardeners and growers selected wheat for flavour, yield and keeping quality, including named couscous portions.
Cooks bought prepped forms of wheat for speed while markets still sold whole produce, including named couscous portions.