Tag: North african food

With its roots in 16th-century Tunisia, harissa has evolved into a global pantry staple. Aromatic, smoky, and spicy, harissa is good for adding complex, layered flavor to a wide variety of dishes, far beyond its traditional North African uses.

Despite its visual similarity to grains like rice, couscous is actually a type of pasta made from semolina flour. This common misconception stems from its small, spherical shape and how it is typically served, but its composition tells a different story.

According to one nutrition analysis, a single tablespoon of harissa paste may contain as little as 0.1g of protein, while others report up to 1g. This wide variation reveals a key fact: while delicious, harissa is not a protein-rich food, and how much protein is in harissa largely depends on the recipe and serving size.

Originating with the Berber people in North Africa, couscous is a staple in the wider Mediterranean region. This beloved grain—which is technically a pasta—is indeed a delicious and healthy part of the Mediterranean diet, especially in its whole-grain form.

Harissa paste typically contains around 46 calories per tablespoon, making it a flavorful, low-calorie alternative to many richer sauces. Whether this North African condiment is considered high in calories depends on its specific ingredients and how it is used, but for most applications, it offers big flavor without a significant caloric load.

Harissa is a popular North African chili paste, and traditionally, it does not contain gluten. This fiery condiment is typically made from a blend of red chili peppers, spices, herbs, garlic, and olive oil. However, the gluten-free status of harissa can change depending on whether it is homemade or a commercially produced product.

According to North African tradition, couscous is often served with a rich, aromatic stew of meat and vegetables. This classic pairing highlights the grain-like pasta's versatility, but many other fantastic foods pair well with couscous, offering a world of flavor combinations for any palate or occasion.

Over 20 countries border the Mediterranean Sea, creating a rich and diverse culinary landscape that extends beyond just Italy and Greece. A wide array of countries eat Mediterranean food, each with their own unique take on the cuisine's foundational elements like olive oil, fresh vegetables, and seafood. This culinary tradition is not a monolith but a vibrant tapestry of flavors influenced by history, geography, and culture.

Couscous is a staple food in North African cuisines and was added to UNESCO's Intangible Cultural Heritage list in 2020. If you've ever wondered how should you eat couscous to make it a versatile and flavorful addition to your meals, you're in the right place.

While both are staple side dishes worldwide, the most significant difference between couscous and rice is that couscous is technically a pasta made from durum wheat semolina, whereas rice is a naturally occurring whole grain.