COUS COUS BIO 500gr.

COUS COUS BIO 500gr

Couscous is coarse-grained semolina that is soaked in water, rolled into flour, and left to dry in the sun (in its traditional preparation). It is then sieved and stored.

It is used as a garnish for various meats (just like rice), for grilled vegetables, for fish. It is also used to fill vegetables such as tomatoes, peppers, etc. It is added to meat soups (and other soups), to legumes, to salads (African tabbouleh is made with couscous instead of bulgur). With milk it is a very nutritious breakfast, while when combined with sugar, dried fruits and nuts, rose water and butter it becomes a special dessert.

Supposedly, there is a special device, the so-called couscoussier, which is a pot with a sieve instead of a bottom that fits into a slightly larger pot. Meat or vegetables (or both) are boiled in the pot, while the couscous is placed in the pot with the sieve and steamed.

So, instead of the "special" pot, fit a colander to a regular pot and do your job. Sprinkle the couscous with a little water, stir, and put it in the colander. In the pot, you can, as mentioned, boil meat, vegetables, water with chicken-beef-vegetable cubes, or plain water. Cover with the pot lid. The couscous will be ready in 15'-20'. In the meantime, don't leave it to its own devices, stir frequently with a fork so that it cooks evenly and doesn't form lumps.
Alternatively, it is prepared as follows: Boil the water in a pot. Remove it from the heat and add the couscous in a ratio of approximately 1:1. Leave it for 5 minutes to swell and soften and it is ready (this is what the instructions on the boxes of packaged couscous say).


Organic Product
Nutritional information per 100g.
Energy: 1475kj/349kcal - Fat: 2.60g of which saturated: 0.6 g - Carbohydrates: 63.60g of which sugars: 2.50g - Fiber: 6.80g - Protein: 14.30g - Salt: 0.05g

Country ITALY