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Couscous is made from crushed wheat flour rolled into its constituent granules or pearls, making it distinct from pasta, even pasta such as orzo and risoni of similar size, which is made from ground wheat and either molded or extruded. Couscous and pasta have similar nutritional value, although pasta is usually more refined.
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"In appearance, it looks like couscous." This millet variety cooks in a jiffy, making its way from stove to table in minutes. One cup of dry fonio yields a bounty of four to five cups when cooked.
Quinoa has become, for many, a staple grain in recent years. It's a certified superfood that's become a popular substitute for grains such as rice and wheat.
Original rice-shaped "Ben-Gurion rice". The front label introduces the history of the product (see above). Ptitim was created in 1953, [3] during the austerity period in Israel. [4] Israel's first prime minister, David Ben-Gurion, asked Eugen Proper, one of the founders of the Osem food company, to devise a wheat-based substitute for rice. [5]
Quinoa, a common pseudocereal. A pseudocereal or pseudograin is one of any non-grasses that are used in much the same way as cereals (true cereals are grasses).Pseudocereals can be further distinguished from other non-cereal staple crops (such as potatoes) by their being processed like a cereal: their seed can be ground into flour and otherwise used as a cereal.
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Bassi-salté— A traditional stew, [4] seasoned meat cooked with tomato paste and vegetables over the local couscous called chere. Sombi—sweet milk-rice soup. [5] Capitaine à la Saint-Louisienne—perch stuffed with spices. [6] Caldou—a sauce with fish and vegetables. [7]