Tri-Colored Middle Eastern Couscous
Choose 10 or 60 lbs
Wheat flour, spinach powder & tomato powder.
This couscous is a blend of three types of Middle Eastern couscous (aka Israeli couscous): plain, green spinach and orange tomato. Each piece of couscous is roughly the size of a peppercorn, and the colored varieties are naturally colored by having vegetable powders mixed into the dough.
The result is a festive, colorful pasta blend for use in side dishes, soups and pasta salads.
Unlike traditional couscous, which is made by rolling flour until it naturally forms tiny balls, Israeli couscous is actually extruded pasta (similar to penne, spaghetti, etc). After extrusion it is baked for a little extra nuttiness and a longer shelf life.
Store couscous in an air-tight container in a cool, dry cupboard.
At least a year.
RECIPES & TIPS
Tri-colored couscous can be used in soups, side dishes, pasta salad etc. Its flavor is mild, so it can be paired with a wide variety of other flavors.
Basic Cooking Instructions:
Middle Eastern couscous should be boiled in salted water or stock as you would pasta. Boil until tender (approx. 8-10 minutes), then drain and use in side dishes, pasta salad, etc.