Amazingly easy and always willing to accept new flavors and aromas! Take advantage of it and make it from stock or using food juice instead of water.

Regular couscous does not need to be cooked, just cover it with double the amount of water and let it sit under the lid for 10 minutes, stirring it several times with a fork.

The name couscous is taken from Arabic, it is a traditional North African dish. Over time, it spread throughout the world. The couscous burns and semolina balls form. Wheat, millet and barley are used for its production. It is often confused with bulgur, but bulgur is not made from semolina, but from pieces of wheat.

Organic food always goes through a system of checks and certification, which ensures its quality and allows it to carry this label. Their organic quality will be appreciated especially by people interested in ecological and sustainable agriculture

Composition

Coarsely ground WHEAT semolina*. May contain traces of eggs. *product of controlled organic farming.