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Mediterranean Couscous Blend

Mediterranean Couscous Blend is a delicate mix of Middle Eastern couscous, colorful flavored orzo pasta (spinach, tomato and plain), peas and red quinoa. This mild flavored, colorful blend combines well with other flavors and ingredients in soups, pilafs and salads.

  • Mild flavor that complements and absorbs other flavors well

  • Variety of colors (off-white, green, red and yellow)

  • Variety of textures

  • D'allesandro
    Price: $34.30
    $0.27 / Ounce

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    Suggested uses

  • Can be substituted for rice or pasta to provide unique texture and variety

  • Use in soups, curries or stir-fries

  • After cooking, can be chilled and incorporated as a salad ingredient

  • Basic prep

    Bring 4 cups water to a boil. Stir in 1 cup Mediterranean Couscous Blend and gently boil for 25 to 30 minutes, or until the peas are tender, before straining.

    Storage & handling

    Store in a dry, cool place.


    Wheat flour, durum wheat flour, enriched durum flour (flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), peas, quinoa,contains 2% or less of spinach and tomato. Contains: wheat.

    Mediterranean Couscous Blend is a delicate and intriguing mix of Middle Eastern couscous, colorful flavored orzo pasta (spinach, tomato, and plain), chana dal peas and nutrient-packed red quinoa. This unique mix of ingredients is a smart alternative to rice or pasta, due to its adaptability to a variety of flavor profiles.

    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.

    Originating in Italy, Orzo was created to provide an alternative to rice while still boasting the appealing pasta flavors and texture already prevalent in Mediterranean diets. This simple, short cut pasta is easy to make and even easier to use. Traditionally, orzo has been used with rice to make pilafs, and has been a mainstay ingredient in Italian cooking for centuries. The word "orzo" means "barley" in Italian, most likely referring to the pasta's grainlike shape.

    Quinoa has been cultivated for approximately 6,000 years in the Andean region of South America, where it was a staple crop for the Inca and other pre-Columbian people. It is a member of the family Amaranthaceae, an amaranth family of flowering plant, and thrives even in poor soils without irrigation or supplementation. Quinoa has a subtle nutty taste and a fluffy, couscous-like texture. It comes in several colors, with white, red, and black being the most commonly cultivated. White quinoa is the mildest and least crunchy of all varieties. Black quinoa, on the other hand, may require more time, with red falling somewhere in the middle. Red quinoa makes a visually stunning addition to a variety of dishes.

    Classic recipe

    Mediterranean Couscous Salad

    Our Middle Eastern Couscous is a perfect platform to create bright, flavorful salads. Tied together with a light lemon dressing and tossed with fresh vegetables, this salad is a light yet satisfying summer dish.