Organic Traditional Couscous
Couscous is a seed-sized semolina pasta with origins in North Africa, where it has been a culinary staple for more than 800 years. This quick-cooking Organic Traditional Couscous has a mild, pleasant flavor and a light, fluffy texture that make it an ideal base for an endless array of spice and ingredient combinations. We source certified organic semolina flour for our Organic Traditional Couscous.
Suggested uses
Basic prep
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.
Storage & handling
Store in a dry, cool place.
Ingredients
Organic durum wheat semolina. Contains wheat.
The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." 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. Traditional couscous is extremely labor-intensive to prepare and is usually steamed. The most prominent kind of couscous typically found in supermarkets today is the quick-cook type.
Couscous can be eaten alone 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. In addition to being served throughout North Africa, couscous is extremely popular in France, where it has been adopted as a traditional dish. It is also commonly served in Spain, Portugal, Italy, and Greece.
We source certified organic semolina flour for our Organic Traditional Couscous.
Classic recipe
Couscous with Cinnamon and Nutmeg
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.
