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.
To add depth of flavour, toast it in a dry sauté pan, then add boiling water.
It works really well spiced up with a spoonful of harissa and loaded with roasted vegetables, served with a leaft salad and feta, or to accompany lamb.
Did you know?
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.