GIANT COUSCOUS organic
Our giant couscous is originally from Campidano la Fregola, the typical Sardinian pasta. It is also known as Pearl or sometimes Israeli couscous, and is simply small balls of dry pasta made with a Senatore Cappelli wheat.
The Senatore Cappelli wheat variety, an all-Italian variety richer in vitamins, minerals, lipids and amino acids compared to common wheat. The major difference is that the giant couscous absorbs all the water with nutrients, unlike dry pasta.
COUNTRY OF ORIGIN: Italy
INGREDIENTS: Durum wheat 100%
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 97
Protein (g) 3.6
Fat (g) 1.6
Saturates (g) 0.6
Carbs (g) 16.2
Sugars (g) 0.5
Fibre (g) 1.7
Salt (g) 0
HOW TO ENJOY
Giant couscous is great in salads. It has a toasted, nutty flavour and goes perfectly with Middle Eastern foods like tagines.
There are a few ways to cook giant couscous at home:
- Cook in a saucepan
Add to boiling water or broth at the rate of 1 cup couscous to 2 cups liquid. Boil in a saucepan over low heat under a lid until the liquid is completely absorbed . About 10 minutes, stirring occasionally;
In a saucepan or frying pan with giant couscous, set on medium heat, gradually add in small portions of 100 ml mildly boiling water or broth. Broth or water and pour in a circular motion into a skillet or saucepan. Stir the broth with couscous. Mix again after 30-40 seconds. And so on until almost all the liquid is absorbed. Pour in broth or water again and start stirring again. Cook couscous until tender.
Giant couscous is poured into a colander with small holes or a special substrate for a multicooker. Cook over a saucepan or slow cooker with the lid closed. Ready in about 25 minutes. It is advisable that at this time meat or vegetables are cooked under the couscous so that it absorbs their aroma.