Enjoy this Hand-rolled Couscous in salads and stews
This whole wheat couscous is made with a simple combination of durum wheat semolina flour, salt, and water.
Pair couscous recipes with your favorite meat, seafood, and vegetarian dishes.
Made in Tunisia, Les Moulins Mahjoub M’Hamsa Whole Wheat Couscous are small balls of hand-rolled durum wheat semolina. The pasta pieces are dried in the sun and called M'hamsa, which translates into “sun-dried wheat grains.” To prepare this grain, cook the couscous in boiling water or stock, or steam the couscous before serving.
Whole wheat couscous tastes slightly nuttier than the plain couscous, but cooking time and method are the same. These couscous grains make a great addition to North African and Mediterranean cuisine, including stews, meats, and fish dishes, and salads. Toss cooked couscous with extra virgin olive oil, vinegar, and fresh vegetables for an easy side dish.
Durum wheat semolina, water, salt
500 g (17.6 oz)
Product of Tunisia