Profile: Our Tri-Colored Couscous is a combination of plain, spinach-flavored, and tomato-flavored couscous comprised of tiny durum wheat semolina pasta pearls. Tri-Colored Couscous can be served hot or cold and absorbs flavors nicely, making for a vibrant display with little effort.
* Couscous in the smallest size cooks in approximately 5 minutes.
* Perfect for both hot and cold dishes
* Contains spinach and tomato extracts for color.
Our Tri-Colored Couscous is a combination of plain, spinach-flavored, and tomato-flavored couscous comprised of tiny durum wheat semolina pasta pearls. Tri-Colored Couscous can be served hot or cold and absorbs flavors nicely, making for a vibrant display with little effort.
Couscous is thought to have originated in North Africa, with cookbook references dating back to the 13th century. Couscous is formed from semolina, a type of durum wheat flour that is soaked and rolled into a shape before being covered in finely crushed wheat flour. Traditional couscous is made with a lot of effort and is frequently steamed. The most common variety of couscous sold in supermarkets nowadays is quick-cook couscous.
Couscous is generally eaten with meats and vegetables and a sauce in its native North Africa. Due to its versatility to a variety of flavor profiles, it offers a distinct alternative to rice or pasta. Couscous is particularly popular in France, where it has been adopted as a traditional dish, in addition to being served throughout North Africa. It's popular in Spain, Portugal, Italy, and Greece as well.
|Shelf Life:||2 Years.|
|Uses:||- Combine with savory curries and stews.
- Toss with colorful marinated vegetables for a salad that is both simple and tasty.
- Toss into soups for added substance.
- Prepare with orange juice instead of water for a sweeter variant, then cool and add fresh or dried fruit and nuts.
|Basic prep:||1 1/4 cup water, optional teaspoon of salt, and 1 tablespoon butter or olive oil Remove 1 cup couscous from heat. Cover for 5 minutes. Serve with a fork.|
|Country of Origin:||North Africa|
|Handling / Storage:||Store in a cool, dry place.|