Choose 10 or 60 lbs
Durum wheat semolina, spinach & tomato powder, oleoresin of spinach & annatto extract.
Often mistaken for a grain, couscous (aka seksu, kuskusu) is in fact a tiny pasta/noodle originally from Morocco. Tricolored couscous (aka rainbow couscous) is a blend of plain, tomato, and spinach couscous. Each couscous ball is roughly the size of the head of a pin.
Tri colored couscous cooks very quickly and is beautiful on the plate. In addition to a blend of colors, it also offers hints of tomato and spinach flavor, so it can make couscous recipes much more exciting.
Store couscous in an air-tight container in a cool, dry cupboard.
At least a year.
RECIPES & TIPS
To prepare tri-color 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. This couscous triples in size during the cooking process, so 1 cup of dry granules will expand to 3 cups of cooked couscous.
Tri color couscous is best used in dishes that allow its beautiful mix of flavors and colors to shine. The small variety is best eaten as a starch base or mixed with sautéed vegetables for a pilaf-like side dish. The larger size can be simmered in soups, boiled & tossed with green salads or turned into pasta salad.