Couscous (Gluten)

What is Couscous?

Couscous is a North African staple made from steamed and crushed durum wheat granules. It has a light, fluffy texture and is often used as a base for various dishes, paired with vegetables, meats, or sauces. Couscous is commonly served as a side dish or incorporated into salads and stews. It is a versatile, quick-to-prepare grain that cooks in just a few minutes, making it a popular choice for a quick meal.

Why do I have an intolerance to Couscous?

Intolerance to couscous is typically due to a sensitivity or allergy to gluten, or a protein called gliadin, as couscous is made from wheat. Individuals with celiac disease or non-celiac gluten sensitivity may experience symptoms like bloating, abdominal pain, or diarrhea after consuming couscous. Additionally, some people may have difficulty digesting wheat proteins or other components of couscous, such as gliadin, leading to discomfort or adverse reactions.

What can I do about it?

To manage intolerance, avoid couscous for a period of at least 6 - 8 weeks. Substitute with gluten-free grains or grains that you know that you are not sensitive to. Check labels for hidden ingredients and opt for certified gluten-free products.