Choose 10 or 60 lbs
Durum Semolina, Tomato Powder, Annatto Extract
Often mistaken for a grain, couscous (aka seksu, kuskusu) is in fact a tiny pasta/noodle originally from Morocco. Tomato 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.
The tiny balls that make up tomato couscous have a tomato flavor and vary in color from bright to dark orange when dry and are each about the size of the head of a pin. When cooked their color changes to a light orange.
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 tomato 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. Tomato 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.