Couscous is made from semolina of durum wheat (Triticum durum) and falls into the cereal grain category. Its biochemical makeup is mostly starch with notable proteins, including gluten components such as gliadins and glutenins, plus minor lectins and seed storage proteins that can be antigenic. Historically, immune responses to wheat proteins have been studied across allergies and food-sensitivity research. Food-specific antibody testing has evolved toward peptide-level analysis; platforms like the Food Zoomer use microarray technology to measure IgA and IgG against discrete wheat-derived peptides, improving the ability to map which protein fractions are driving immune recognition in a given person.

Higher antibody responses to couscous proteins may reflect prior exposure and immune recognition of wheat-derived proteins, and in some people such responses are associated with gastrointestinal symptoms, skin reactivity, or systemic immune activation patterns. Elevated IgA may point toward mucosal (gut-associated) activity, while IgG elevations more often reflect systemic antibody exposure. Low or absent antibody levels generally suggest little measurable immune response to couscous proteins at the time of sampling, which can reflect tolerance, infrequent exposure, or timing relative to immune activity; low values can also occur with immune suppression. Any single result is most informative when viewed alongside other Food Zoomer markers, clinical history, and exposure patterns.

Couscous is included to assess immune reactivity to a common wheat-based food and its protein fractions. Testing this marker helps identify whether immune activity clusters around wheat-derived foods, complements gluten and wheat peptide data, and supports targeted dietary planning by revealing specific food-protein associations.