Tomato Couscous
Our Tomato Couscous gets its vibrant color from tomato powder and annatto extract. It features the same quick cook time and light fluffy texture 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 tomato powder and annatto 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. However, the most prominent form of couscous typically found in supermarkets today is the quick-cook type.
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.
The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." 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.
Our Tomato Couscous is gets its vibrant orange color from tomato powder and a touch of annatto extract, an all-natural red coloring agent extracted from seeds.
Classic recipe
Sun-Dried Tomato Couscous with Roasted Garlic and Olives
This couscous salad delivers a taste of the sunny Mediterranean without leaving your kitchen. Tomato couscous and our sweet, succulent Super-Red Sun-Dried Tomatoes offer big tomato flavor, while Kalamata olives add a briny bite. Roasted garlic, balsamic vinegar and olive oil bring it all together.
