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Lebanese Couscous

Lebanese Couscous, also known as “pearl couscous” is the largest variety of couscous, a type of semolina pasta with origins in North Africa. The mild, nutty flavor of our Lebanese Couscous combines well with other spices and flavors in soups, stews and salads.

  • Typically pea-sized and sturdy

  • Slight nutty flavor that absorbs other flavors well

  • Use in place of rice or pasta in dishes to provide a smooth, chewy texture different from traditional couscous.

  • D'allesandro
    Price: $27.75
    $0.17 / Ounce

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    Suggested uses

  • Sturdy and firm, it can be used in place of rice or pasta dishes to provide unique texture and variety

  • Can be served hot in soups, casseroles and stir-fries

  • Chill and incorporate into salads

  • Basic prep

    Bring 4 cups of water to boil. Add 1 cup of couscous. Stir, and lower heat to a simmer. Cook for 23 minutes to al dente. Use immediately or drain and rinse with cold water.

    Storage & handling

    Store in a dry, cool place.


    Durum semolina, salt. Contains wheat.

    Lebanese Couscous, also known as “pearl couscous” is the largest variety of couscous, a type of semolina pasta with origins in North Africa. A staple food in countries including Morocco and Tunisia, couscous is known for its adaptability and texture, and these large durum wheat pasta pearls are gaining popularity worldwide for their toasty flavor and smooth, chewy mouthfeel.

    Couscous is believed to have originated in North Africa, with references to it in cookbooks going back as far as the 13th century. Couscous is made from durum wheat flour, called semolina that is moistened and rolled into form and then coated in finely ground wheat flour. Traditional couscous is extremely labor-intensive to prepare and is usually steamed. The most prominent kind of couscous typically found in supermarkets today is the quick-cook type.

    Couscous can be eaten alone flavored or plain, warm or cold, or as part of a side dish. In its native North Africa, it is traditionally paired with meats and vegetables and served with a sauce. It provides a unique alternative to rice or pasta, due to its adaptability to a variety of flavor profiles. In addition to being served throughout North Africa, couscous is extremely popular in France, where it has been adopted as a traditional dish. It is also commonly served in Spain, Portugal, Italy, and Greece.

    Classic recipe

    Moghrabieh (Lebanese Couscous with Chicken and Lamb)

    In Lebanon, moghrabieh (the name for couscous in Lebanese) is generally a dish served at large gatherings of family and friends due to its extended cooking process. Lebanese Couscous simmers in the traditional combination of spices within this recipe giving the end product a deliciously fragrant flavor.