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Lebanese Couscous

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.

  • 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
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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. 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.

    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.