ORGANIC COUSCOUS, whole wheat
Botanical Name: Triticum durum
Production:whole wheat couscous is made by milling whole durum wheat, leaving the rich yellow endosperm granules called semolina which is then mixed with small amount of water to form small granules of pasta.
Qualities: durum is a variety of hard wheat that has a higher protein and gluten content than other kinds of wheat. Whole wheat couscous contains more soluble and insoluble fiber and micronutrients compared to its refined version.
Common use: whenÌ_åÇÌÎÌ__cooked as a pasta: in saucepan, bring 1.5 cups water (or broth) and a pinch of salt to boil; stir in 1 cup (250 mL) couscous. Remove from heat; cover and let stand for 5 minutes or until liquid is absorbed. Fluff with fork. Makes 4 servings. It can also serve as a thickener, as part of a bread recipe to add different texture, or as a base for soups and delicious desserts.
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.