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Made with durum wheat
The North African equivalent of pearl barley
Prepared in the blink of an eye
Couscous is hulled, coarsely ground durum wheat - tiny bits of pasta. It originates from North Africa. The granules produced as the byproduct of stone-milling were mixed with flour and water to achieve a very small size. Today, they are practically only machine produced. Thanks to the pre-steaming, it can be prepared rapidly, even without cooking.
Couscous mainly contains carbohydrates in the form of starch, which is a valuable source of energy. It’s easily digested.
It has a high glycemic index, therefore it’s not particularly recommended in the case of diabetes, insulin resistance and when dieting.
Use: It requires no cooking and it’s enough to blend it with some spices and add 1.5 parts hot water, cover and let set for 10-15 minutes.
It is usually used as a side dish, yet it’s also ideal for stuffed dishes or as a standalone meal when mixed with roasted vegetables. It can also be prepared as a sweet dish.
Ingredients: durum wheat
Nutritional value (per 100 g):
1501 kJ / 354 kcal
- of which, saturated fats:
- of which, sugar:
Keep in a cold, dry place!
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Country of origin: Italy