Couscous, Orzo & Noodles

Tri-Colored Middle Eastern Couscous

D'allesandro - TRI-COLORED MIDDLE EASTERN COUSCOUS - 10 lb bag / box each
TRI-COLORED MIDDLE EASTERN COUSCOUS* D'allesandro - TRI-COLORED MIDDLE EASTERN COUSCOUS - 10 lb bag / box each Woodland Foods - TRI-COLORED MIDDLE EASTERN COUSCOUS - 25 lb bag each
Mpc: Q57 | GTIN: 687080454659

Tri-Colored Middle Eastern Couscous

Tri-Colored Middle Eastern Couscous is made from durum wheat flour called semolina that is moistened and rolled into pearl-shaped pieces which are then coated in finely ground wheat flour. It contains pasta pearls with three distinct colors including plain couscous, dusky red couscous colored with a paprika extract, and a deep green couscous colored with spinach.

  • Size of traditional couscous, roughly the size of a pinhead

  • Flavor very similar to traditional couscous

  • All natural

    • Price: $44.05
    $0.28 / Ounce

    Classic recipe

    Classic recipe

    Middle Eastern Couscous Salad with Dried Fruit

    This surprising combination of tender Middle Eastern Couscous, colorful fruits and crunchy almonds makes for a deliciously refreshing dish, with just the right amount of sweetness.

    Middle Eastern Couscous Salad with Dried Fruit

    Middle Eastern couscous, also known as Israeli couscous, is a petite, pearl-shaped pasta made from durum wheat semolina flour. It contains pasta pearls with three distinct colors including plain couscous, dusky red couscous colored with a paprika extract, and a deep green couscous colored with spinach.

    Middle Eastern couscous, also known as Israeli couscous, is a petite, pearl-shaped pasta made from durum wheat semolina flour. The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." Middle Eastern couscous is used in a variety of dishes because of its sturdy, toothsome texture and how effectively it absorbs flavors. Unlike the smaller Moroccan couscous, Middle Eastern couscous is about the size and shape of a peppercorn. This larger size gives it a chewy bite and allows it to stand up to more substantial sauces.

    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.

    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 of water to a boil with a pinch of salt. Add 1 cup of couscous and stir. Boil gently for 10 minutes and strain.

    Rinse under cold water to halt cooking.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Wheat flour, spinach powder and oleoresin of paprika. Contains wheat.