Wholewheat Couscous

Wholewheat couscous is a North African dish made from semolina (fine durum wheat middlings) that has been moistened and rolled into small granules. The granules are then dried and can be cooked by steaming or boiling. Wholewheat varieties use whole durum wheat, meaning the bran and germ are included, providing more fibre and nutrients than traditional white couscous.

Manufacturers use wholewheat couscous as a versatile base for meals, similar to rice or pasta. Its slightly nutty flavour and chewy texture make it suitable for salads, side dishes, and as a component in ready meals. It is often found in products marketed as healthy or wholefood options.

Wholewheat couscous is a foodstuff, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. As a whole grain product, it is a source of dietary fibre, which contributes to a healthy digestive system. The NHS Eatwell Guide recommends that we should eat more whole grains. As with all carbohydrate-rich foods, its glycaemic response can be influenced by how it is prepared and what it is served with. There are no notable controversies regarding its consumption at typical dietary levels.