Glucofriendly couscous usage in diabetes

Abstract

Couscous, a staple food of Northern Africa and the MiddleEast, is consumed across the world. Being carbohydrate –rich, it is often forbidden to persons with diabetes. Its socialand cultural connotations, however, do not allow absoluteavoidance of this dish in real life. This brief article exploresvarious ways of preparing, serving and eating couscous, ina glucofriendly manner. The authors summarize availableliterature, and suggest culinary tips to reduce glycaemicindex and glycaemic load of this foodstuff.Keywords: Adherence, Biopsychosocial model, Culinarydiabetology, Diet, Glycemic index, Glycemic load, Nutrition,patient- centered care