Lebanese Couscous is the largest style of couscous. Made from semolina flour that is moistened and rolled to form spheres, it provides a unique alternative to rice or pasta in dishes. The mild, nutty flavor combines well with other spices and flavors in soups, stews and salads.
Bring 4 cups of water to boil. Add 1 cup of couscous. Boil gently for 10 minutes, or until al dente. Drain and rinse with cold water or serve immediately.
Storage & handling
Store in a dry, cool place.
Wheat Flour, salt. Contains wheat.
In Sardinia, the home of fregola sarda, this tiny toasted pasta is traditionally paired with briny clams, white wine and tomatoes in a flavorful broth, perfect for sopping up with grilled bread. This classic recipe makes the most of simple ingredients, and the chewy texture of our Fregola Sarda.