Couscous has long been considered a healthier alternative to pasta. As a type of pasta itself, it is made of small granules of semolina flour, but goes through a long process of preparation and is traditional in North African cuisine. It can also be made from whole-wheat flour, which slightly increases the fibre and boosts nutritional value. As a culinary ingredient, it works wonderfully as a substitution for rice or quinoa, and is very versatile as it can be served in salads, soups, side dishes and even main courses. Aside from its nutritional value, another of couscous’ benefits is that its preparation requires little more than the addition of hot water and fluffing with a fork. It easily takes on the flavour of whatever you cook it with and there are multiple ways to serve couscous.