How To Cook
The key to making the perfect couscous is adding the same ratio of water, for example 200g of couscous to 200ml of water.
1. Add couscous to a heatproof bowl
2. Pour over with kettle hot or boiling water
3. Cover with cling film or a lid and leave for 5-10 minutes or until the couscous is soft
4. Fluff with a fork
5. Season with any spices and add a drizzle of oil
How Its Grown/Processed
Couscous is often made from semolina which is a type of coarse flour made from durum wheat. As this is a whole wheat couscous that means the full grain is included in the semolina as opposed to regular wheat where the husk and bran is often stripped and these are filled with good nutrients. This semolina is dampened with water and rolled into tiny balls. Couscous originates from the Middle East and Northern Africa but durum wheat is now often grown in the dry, Mediterranean climates of Italy with them having the highest production globally.
Country of Origin
How to store
Airtight container in cool dry place
of which Saturates
of which Sugars
Packed in an environment that also handles nuts, mustard, celery, soya, gluten, sesame, sulphites and milk
Kraft Paper Bags
Resealable Kraft Pouches
Clear Glass Jars
Clear Glass Bottles
Organic Cotton Bags*
Rice & Pasta
Beans & Pulses
|Seeds & Grains||Standard||0.65p||-||-||-|
|Herbs & Spices||Standard||0.65p||0.75p||-||-|
|Flour & Baking||Standard||0.65p||0.75||-||-|
Oils & Vinegars
Nuts & Dried Fruit
|Tea & Coffee||-||Standard||-||-||-|
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