Choose 10 or 60 lbs
Durum Semolina, Spinach Powder, Spinach Oleoresin.
Often mistaken for a grain, couscous (aka seksu, kuskusu) is in fact a tiny pasta/noodle originally from Morocco. Spinach couscous is made from durum semolina flour and other ingredients that are dampened with water and then rolled until they gather together into tiny balls
Spinach flavored couscous varies in color from light to dark green when dry. Each granule is about the size of the head of a pin. When cooked their color changes to an eye-catching dark green and they have a slight spinach flavor.
Because couscous cooks extremely quickly, it’s a convenient starch for meals made in a hurry. It is traditionally used as a starch base for stews, but can also be cooked with vegetables, herbs and/or spices as a side dish or chilled after cooking for use in grain salads.
Store couscous in an air-tight container in a cool, dry cupboard.
At least a year.
RECIPES & TIPS
To prepare spinach couscous, place 1 cup of couscous in a large bowl and cover them with 1 ¼ cups boiling water. Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. Spinach couscous triples in size during the cooking process, so 1 cup of dry granules will expand to 3 cups of cooked couscous.
Couscous does not have to be cooked in water. Almost any water-like liquid can be used to infuse it with additional flavor (vegetable & chicken stocks are the most common choices).
If your finished couscous dish is too dry (or you’d like to add some additional richness and flavor), drizzle on a little high quality extra virgin olive oil just before serving.