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COUSCOUS*COUSCOUS, LEBANESE* (Q03)
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* Contains allergens
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Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. Think of Couscous as a baby pasta. Lebanese Couscous is the largest Couscous in size, ranging from 1/8" to 1/4" in diameter. This style of Couscous offers a new look for the pasta. Use in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal. Couscous originated in Northern Africa, especially Morocco. Couscous has recently captured the imagination and attention of many Americans.
Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.
Wheat Flour, salt. (Contains wheat).
Bring 4 cups of water to a boil and add 1 cup of couscous. Simmer for 15 minutes until tender yet still al dente, drain. One cup dry yields 3 cups cooked.
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