Couscous

Couscous can start when your baby is ready for solids, around 6 months. If you have not yet given wheat, begin with a very small amount. Most couscous is made from wheat, and wheat often triggers food allergy in young children.

Couscous is tiny beads of dough made from semolina. Semolina is the wheat product that also shapes pasta. Its name is from North and West Africa, the place where cooks traditionally roll it by hand. It is eaten at breakfast, lunch and dinner with sweet or savory soups and stews. Instant couscous can cook in under 5 minutes. There are many types. Palestinian maftoul with bulgur, pea-sized Lebanese moghrabieh, toasted Sardinian fregola, Senegalese thiéré and p'titim, called Israeli couscous in the US, are a few.

Nutrition

Couscous gives plenty of carbohydrates to fuel a growing body. Vitamins and minerals depend on the grain used. Whole grain and enriched types have more fiber, protein and iron.

With soft foods

Pair couscous with mashed fruit, soft cooked vegetables, legumes, plain yogurt or tagine. The grains cling to the soft dish, which makes it simpler for baby to hold. When the meal ends, give water in a cup or through a straw. Small grains stay in the mouth easily.

Balanced meal

Pair couscous with cooked vegetables, plus protein such as meat, fish or legumes. For flavor and nutrition, you can cook it in meat or vegetable broth instead of water.

Spoon and fork

After 12 months, offer a spoon and fork. If your child prefers hands, that is fine. In some cultures couscous is eaten by hand. Do not push hard.

Mess

Couscous is very messy with babies. Serve it on a day when you can tolerate some mess.

Couscous is not a common cause of choking. But large pearl-size types such as moghrabieh can pose a choking risk. Israeli pearl couscous is fine. Stay within arm's reach at meals.

Couscous is mostly made from wheat. Among children, wheat ranks high on the list of food allergens. Two-thirds of children outgrow it by age 12. People with pollen food allergy syndrome (oral allergy syndrome), especially grass pollen allergy, may be sensitive to wheat. It usually causes brief itching in the mouth. A dangerous reaction is not expected.

Exercise-induced anaphylaxis

Rarely, wheat-dependent, exercise-induced anaphylaxis occurs. When exercise follows wheat by only a few hours, a severe allergic reaction can develop. For these people, wheat should be skipped during the four hours leading up to hard exercise.

Wheat allergy and celiac

Celiac disease and wheat allergy are two separate conditions. A wheat allergy can fade with age. Celiac disease needs a strict gluten-free diet for life. What people call a gluten allergy is often celiac disease.

If allergies run in your family, or you suspect wheat allergy, talk to a child health professional before giving couscous at home. Begin with a small amount for the first few servings and watch closely. If there is no reaction, raise it slowly.