Deliciously nutty high fibre couscous with a bit of bite, and a much heartier flavour than its hard wheat counterpart. Won a Great Taste star in 2012.
Have you ever wondered what’s the difference between pasta and couscous? Well pasta, you cook in water than absorbs nutrients then you throw it away. Couscous absorbs all the water, so you eat all the nutrients.
BARLEY semolina (GLUTEN) (100%)
see ingredients in UPPER CASE. May contain traces of wheat.
To add a depth flavour, toast 100g of couscous in a dry sauté pan, then add 200ml of boiling water.
Stir and then cover for 5min. Finally, drizzle with olive oil and stir.
It works really well spiced up with a spoonful of harissa and loaded with roasted vegetables, served with a salad and feta, or to accompany lamb.
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Rua Quinta dos Álamos n.º 3
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