Couscous is minuscule spherical pellet shaped pasta historically used in Moroccan cuisine. Our couscous cooks in just 30 seconds in boiling water! Drain and toss with a touch of butter or olive oil and “fluff” it out to keep the grains separated prior to adding other ingredients. Couscous is widely adaptable lending itself to both sweet and savory side dishes. Try it in place of bulgur for Lebanese tabooley. It’s fun to convert couscous grains into “crackers”. Really?! Simply, boil for 30 seconds. Rinse in cool water. Allow to surface dry on parchment paper for 20 minutes as you heat up a waffle iron. Form the couscous into ½ “ balls. Oil the hot waffle iron (spray oil is convenient). Place multiple couscous balls 1 “ apart on the base of the waffle iron. Close the lid and cook until golden and crusty (approximately 3-5 minutes depending on your waffle iron). Serve warm or at room temperature alongside salads and entrees. They’ll be crispy on the outside and moist and chewy on the inside.
Restaurant and Institutional pricing is available for Couscous, please inquire.
*Pumpkin/Winter Squash, *Brown Rice flour, *Tapioca Flour, *Garfava Flour, Water, *Golden Flax Seed Meal, Psyllium, Ascorbic Acid, *Spices, Sea Salt,
All Earth Angel Organics pastas are made with Love and Gratitude.