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.
Did you know? Ever wondered what the difference is between pasta and couscous? Well with pasta, you cook in water that absorbs nutrients then you throw the water away. Couscous absorbs all the water, so you eat all the nutrients.
- Add a spoonful of Rose Harissa and load with roasted vegetables
- Serve with a leaf salad and feta
- Or use as a side dish to accompany lamb
|of which Saturates||0.3g|
|of which Sugars||1.6g|
BARLEY Semolina (GLUTEN) (100%).