Whole Wheat Couscous
Our Whole Wheat Couscous is a modern take on any ancient form of semolina pasta that hails from North Africa. This couscous is made from 100% whole wheat flour made from durum wheat. It offers a mellow flavor that works well as a base for bolder flavors.
Use in place of rice. Cooked, chilled Couscous makes a delicious salad ingredient. Use in soups, curries and stir-frys. Couscous takes on the flavor of whatever its cooked with, making it extremely versatile. To pump up the flavor, substitute chicken broth for water, sprinkle in a bit of coarse salt and drizzle with a good-quality olive oil.
Bring 1-1/4 cups water to a boil in medium saucepan with optional pinch of salt and 1 tablespoon of butter or olive oil. Stir in 1 cup of couscous and remove from heat. Cover and let sit for 5 minutes. Fluff with a fork and serve.
Whole durum wheat semolina. Contains wheat.
Couscous is believed to have originated in North Africa, with references to it in cookbooks going back as far as the 13th century. The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." Traditional couscous is extremely labor-intensive to prepare and is usually steamed. However, the most prominent form of couscous typically found in supermarkets today is the quick-cook type. This style is remarkably easy to cook and needs only to be stirred into hot liquid (water or broth, usually) and set aside to rehydrate. Couscous can be eaten alone, either 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. High in fiber and protein and low in fat, it is a heart-healthy option that provides a unique alternative to rice or other pasta. A staple food in countries including Morocco, Tunisia and Lebanon, and popular worldwide, couscous is known for its adaptability and texture.
Classically prepared couscous can be used as a base for so many dishes — especially roasted meats, poultry and fish. This recipe stays true to its North African roots, combining aromatic cinnamon and nutmeg to create a deliciously fragrant dish.