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Couscos Orzo, Polenta and Pasta

Couscos

 Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1 mm or 1/16th inch in diameter (after cooking).

Couscous is traditionally served under a meat or vegetable stew. The dish is the primary staple food throughout the Maghreb; in much of Algeria, eastern Morocco, Tunisia , and Libya it is simply known as ta`aam  طعام,  "food

Polenta 

Polenta is a cornmeal mush popular in Italian, Argentinean, Savoy, Swiss, Austrian, Croatian, Romanian, and Corsican cuisine. It is a traditional staple food throughout much of northern Italy.

Formerly a peasant food, polenta has recently become quite upscale, with polenta dishes in restaurants and prepared polenta found in supermarkets commanding high prices. Many new recipes have given new life to an item which is, in essence, a fairly bland and common food, invigorating it with various cheeses or tomato sauces.

Orzo 

Orzo (from Latin hordeum) is Italian and means "barley", but in common usage in the United States; orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups.

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Beans, Lentiles and Corn

Legumes are among the most versatile and nutritious foods available. They're good sources of protein and can be a healthy substitute for meat, which has more fat and cholesterol

Throughout the world, beans, peas and lentils are used as sides and even staples in many dishes. They are sometimes referred to as tiny power houses as they are protein packed and provide an excellent source of dietary fiber.

Beans are very versatile and can be stored in numerous ways for long periods. Some are eaten fresh-straight from the pod; canned and even dried.

Corn, another interesting food, has been cultivated and used for over a thousand years by the great civilizations that dominated the Americas; Mayas, Aztecs and the Incas. This was their staple and was even used as a form of money.

Not only are legumes excellent sources of essential minerals, they are rich in dietary fiber and other phytochemicals that may affect health. Soybeans have attracted the most scientific interest, mainly because they are a unique source of phyotestrogens known as isoflavones (2). Although other legumes lack isoflavones, they also represent unique packages of nutrients and phytochemicals that may work synergistically to reduce chronic disease risk.

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Grains and Rice

Sic ait, et dicto citius tumida aequora placat, collectasque fugat nubes, solemque reducit. Cymothoe simul et Triton adnixus acuto detrudunt navis scopulo; levat ipse tridenti; et vastas aperit syrtis, et temperat aequor, atque rotis summas levibus perlabitur undas.

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Goat Milk

Goat milk is as close to a perfect food as possible in nature. Its chemical structure is amazingly similar to mother's milk. It is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow's milk.

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Mushrooms

A mushroom (Old English muscheron,) is an above-ground fruiting body of a fungus, having a shaft and a cap.

 Edible mushrooms are used extensively in cooking many cuisines. Though commonly thought to contain little nutritional value, many varieties of mushrooms are high in fiber and protein, and provide vitamins such as thiamin, riboflavin, niacin, biotin, B₁₂ and ascorbic acid, and minerals including iron, selenium, potassium and phosphorus.

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Herbs, Spices and Chiles

Interea magno misceri murmure pontum, emissamque hiemem sensit Neptunus, et imis stagna refusa vadis, graviter commotus; et alto prospiciens, summa placidum caput extulit unda.

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