Most of us have eaten, or at least have heard of couscous, a coarsely ground semolina pasta originally from northern Africa. Made from wheat, but easily mistaken as rice, couscous is a good source of B vitamins and the antioxidant selenium, which works together with vitamin E to maintain thyroid functioning and a healthy immune system. This “grain” is most often used in salads, mixed with fruit or vegetables, or as a side dish with meat, chicken, or fish. The whole wheat version of couscous is available in some grocery stores and most health food or specialty food stores, and makes a good choice nutritionally as it contains more than double the fiber and 20% more protein than the regular kind. It also contains more fat (mostly unsaturated—the good kind). Keep in mind to buy whole wheat couscous to get all the benefits of fiber and protein.
While couscous is a pretty standard food commodity, quinoa is a lesser known, recently rediscovered, grain-like seed. A close relative of green leafy vegetables like spinach and Swiss chard, quinoa contains all 9 essential amino acids making it a complete protein, so it’s perfect for vegetarians. (Couscous is not a complete protein.) Quinoa is also high in many minerals including potassium and manganese, a key player in the body’s absorption of nutrients. Once considered the “gold of the Incas,” quinoa is fluffy, creamy, and slightly crunchy, similar to couscous, and can be prepared in similar ways. When compared side by side, see for yourself how these 3 healthy options stack up.
Rebecca
