Whole Wheat Middle Eastern Couscous
Choose 8 or 48 lbs
Whole wheat flour, may contain rosemary extract. Contains wheat.
Middle Eastern Couscous (aka Israeli Couscous, Jerusalem couscous, Ben Gurion’s Rice), is a couscous-like pasta originally created as a rice-alternative during shortages in Israel in 1953.
While traditional couscous is made from wheat flour rolled into balls, Israeli couscous is instead extruded pasta cut into a couscous-like shape. Each piece measures about 1/8” in diameter.
When cooked, Middle Eastern couscous offers a pleasing chewy texture as a starchy base or addition to grain salads, pilafs, hot side dishes, soups, stews & casseroles.
Much of the Middle Eastern couscous on the market is made from white wheat flour. This version is made from 100% whole durum wheat flour, giving it more body, a darker brown color, and superior nutrition. It is toasted to increase cooking speed and add additional nuttiness.
Store couscous in an air-tight container in a cool, dry cupboard.
At least a year.
RECIPES & TIPS
Whole wheat Middle Eastern couscous can be added to soups, stews, pilafs, grain salads, side dishes & casseroles.
Basic Cooking Instructions:
Bring 1 ½ cups water or stock to a boil along with a pinch of salt and a tablespoon of olive oil. Stir in a cup of couscous. Cover the pot, remove it from the heat, and let it rest for six minutes. Remove the lid and stir with a fork to separate the pieces. Serve.