Couscous is produced from selected durum wheat semolina which is moistened and spray dried into an oven to agglomerates.
Couscous contains mostly carbohydrate but it also contains quite good levels of protein and fibre with very little fat and no salt.
It is a North African dish made from tiny steamed balls of semolina flour. Though we think of it and cook it as a grain, couscous is actually a type of pasta.
Storage
Store in a dry airtight container away from direct light and odours.
Ingredients
Organic Durum WHEAT
See ingredients in BOLD for Allergens
Allergen Statement: Where products are indicated as not having an allergen present this refers to the product not being formulate or wholly derived from the particular ingredient. Allergen handling policies and procedures are in place through the supply chain to reduce the likelihood of cross contamination from allergens, however this cannot be guaranteed.
Cooking Instructions
Boil water, for each cup of dry couscous, use 1½ cups of water. Bring to boil in saucepan, add salt and oil or butter. Add ½ tsp. salt to the water and a little olive oil or butter if desired to add moisture. Add couscous and let steam. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes, fluff with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions.
Allergens
Product itself contains gluten and may have soya particles - please read below.
Allergen Statement
Where products are indicated as not having an allergen present this refers to the product not being formulate or wholly derived from the particular ingredient. Allergen handling policies and procedures are in place through the supply chain to reduce the likelihood of cross contamination from allergens, however this cannot be guaranteed.