Organic Couscous - bulk, 300 g /500 g /1 Kg /2 Kg

Organic Couscous

Couscous is made of granules of durum wheat, also known as semolina. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets which are too small to be finished granules of couscous and fall through the sieve will be again rolled and sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny granules of couscous. This process is very labour-intensive. In the traditional method of preparing couscous, groups of women would come together and make large batches over several days.
In modern times, couscous production is largely mechanized, and the product is sold in markets around the world.

In Algeria, Morocco, Tunisia, and Libya couscous is generally served with vegetables (carrots, potatoes, turnips, etc.) cooked in a spicy or mild broth or stew, and some meat (generally, chicken, lamb or mutton).
In Egypt, couscous is eaten more as a dessert. It is prepared with butter, sugar, cinnamon, raisins, and nuts and topped with cream.
Due to its colonial past, couscous is also very popular in France, where it is now considered a traditional dish, and has also become popular in Spain, Portugal, Italy, and Greece.

Use:

Spread couscous evenly in the bottom of a large casserole so that it is in as thin a layer as possible. Cover it with water and then cover tightly with plastic wrap. Wait until all the water is absorbed (about 15 minutes), then fluff with a fork. 1 cup dry couscous makes 2-1/2 cups cooked.

Ingredients:

Couscous from organic farming

Nutritional information per 100 g:

Energy - 1508 kJ / 356 kcal
Fat - 1.5 g
of which saturated - 0.29 g
Carbohydrate - 71.3 g
of which sugars - 2 g
Protein - 12.3 g
Fiber - 3.9 g
Salt - 0.015 g

Allergy information:

* Contains gluten