Spinach Couscous
Our Spinach Couscous is a seminola pasta naturally colored with spinach powder and alfalfa extract. It features the same light fluffy texture and quick cook time of our regular couscous and pairs perfectly with a wide range of flavors.
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.
Ingredients
Durum semolina. Contains 2% or less of spinach powder and alfalfa extract (for color). 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. 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.
Classic recipe
Spinach Couscous with Roasted Vegetables
The fragrant aroma and beautiful color of our Spinach Couscous is the perfect pairing for freshly roasted vegetables. Serve alongside grilled meats for a complete meal.
