D'allesandro - TRI-COLORED COUSCOUS - 10 lb bag / box each

Mpc: Q15 | GTIN:

Tri-Colored Couscous

Our Tri-Colored Couscous is a blend of plain, spinach- and tomato-flavored couscous, made of tiny pearls of durum wheat semolina pasta. Whether served hot or cold, Tri-Colored Couscous is versatile and absorbs flavors well, offering a colorful presentation with minimal labor.

Smallest size of couscous, cooks in just 5 minutes

Ideal for hot and cold dishes

Colored with spinach and tomato extracts

Price: $51.30

$0.32 / Ounce

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Pair with richly flavorful curries and stews

Toss with colorful marinated vegetables for a simple yet delicious salad

Add to soups for substance

For a sweet variation, try preparing with orange juice instead of water, then cool and add fresh or dried fruit and nuts

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

Durum wheat semolina, contains 2% or less of tomato powder, spinach powder, annatto & alfalfa extracts (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.

In its native North Africa, couscous 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.