What Is Couscous?
A staple food in North Africa is couscous. It is a simple-to-cook plant-based protein that offers a number of health advantages. These days, practically every supermarket shop carries it. We shall discuss the many ayurvedic and scientific health advantages of couscous today.
Health Benefits Of Couscous
A little pasta made from durum wheat is called couscous. Originally, it was a common side dish for salads and stews, as well as a main course in many Mediterranean and North African cuisines. Couscous may seem little and uncomplicated.
According To Ayurveda
Couscous is classified as a sattvic food. Because sattvic foods are lighter and neither overly sweet nor salty, they simply combine taste with health in a balanced way.
Easy To Digest
Due to its low weight and high fibre content, couscous is an excellent food choice for people of all body types. To maintain easy digestion, you can add couscous in your diet.
Balancing Vata And Pitta Doshas
The three primary constituents of the human body, according to Ayurveda, are Pitta, Kapha, and Vata. The doshas of Pitta and Vata are balanced by couscous. While the stabilising quality of the staple helps balance Vata, the cooling quality of couscous helps control Pitta.
Boost Immune System: Rich In Nutrients
Nutrients found in couscous, such as niacin and folate, support healthy cell repair, energy metabolism, and overall wellbeing. Couscous contains selenium, which aids in the regeneration of vitamins C and E. The ability to lessen oxidative stress is possessed by these two vitamins.
It Is A Good Source Of Protein
People now days choose to eat in many ways, including vegan, non-vegetarian, and vegetarian. There is a tonne of plant-based protein in couscous that is suitable for all diets.
