Size:	10lb bag
Ingredients:	Wheat flour, salt.

Lebanese couscous (maftoul) is made from wheat flour that is dampened with salted water and then rolled until it gathers together into balls.  These pearls are much larger than traditional whole wheat couscous, and less uniform, varying in size from 1/8” to 1/4” in diameter.

Larger couscous varieties are usually either boiled in soups or cooked similarly to pasta for use with sauces, in salads, or tossed in a hot frying pan with sautéed onions, carrots and garlic to make a rice-pilaf like side dish.

Storage: Store couscous in an air-tight container in a cool, dry cupboard.
 
Shelf Life: At least a year.

The most basic method for cooking Lebanese couscous is to simmer it on the stove as you would pasta.  Bring a large pot of water to a boil on the stove (roughly 4 cups water for every cup of couscous), add the couscous and let it simmer for fifteen minutes.  Drain the couscous and serve. 

Lebanese couscous will triple in size during the cooking process, so cook one cup of dry pearls for every three cups of cooked couscous you want.

Ingredients that pair well with couscous include carrots, onions, celery, garlic, tomatoes & tomato paste, quail, curry spices, cilantro, spinach, fresh chervil, cinnamon, Cornish game hens, chicken, lamb (especially braised cuts or lamb merguez sausage), pomegranate, saffron threads, mint, golden sultana raisins & poussin.

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