COUSCOUS, MIDDLE EASTERN TRI-COLORED - Kosher

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COUSCOUS, MIDDLE EASTERN TRI-COLORED - Kosher

TRIISR-10

Description:

There is so much to be said about this versatile pasta!  Cooked it can add a creamy texture to your dish or when made as a salad or bedding it plumps up several sizes with a soft smooth mouthfeel that will make any dish shine.  Know by many names including Middle Eastern Couscous and Israeli Couscous, this pasta is made from wheat flour and is toasted or "puffed".  About the size of a Peppercorn, Israel Couscous will expand when cooked and take on the flavor of surrounding ingredients. This tri-colored couscous is perfect as a light and colorful side, salad, or soup. Cooked this multi-colored couscous retains its color and makes a delightful plate presentation.

Couscous originated in the Moroccan area of Northern Africa. African cooks, made Couscous from scratch, by moistening flour with a small amount of water and salt, then rolling between the palms of their hands to form small grains. The grains are sorted by size, then steamed. Once cooked, the grains are separated. For immediate use, it's sprinkled with cold water to allow it to swell and get fluffy. If for later use it's spread on a cloth and dried in the sun.

Ingredient Statement:

Wheat Flour, Spinach Powder, Tomato Powder, may contain rosemary extract. (Contains Wheat, Gluten)

Suggested Use:

Use this versatile couscous anywhere you would Middle Eastern Couscous. 

Recommended Preparation Instructions:

Bring 2 cups of water to a boil and add 1 cup of couscous. Return to boil for 5 minutes, turn off the heat and cover with a lid. Let stand for 5 minutes. Fluff with a fork.

One cup dry yields 2½ – 3cups cooked.