Goodness Couscous 500g

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Product Details

Couscous is a versatile, simple to prepare fast food is an essential store cupboard staple. Cooking couscous is as simple as making cup-a-soup (see cooking instructions below). Once cooked your couscous can be an accompaniment to meat, fish, cooked vegetables or tagines, or allow it to cool and you have the makings of a hearty salad.
This granular type of pasta is made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. Couscous can be eaten hot or cold and is a staple ingredient in North Africa. Because of this you can find some wonderful recipes using couscous with both simple and exotic ingredients.

Serving Suggestion

Serve in place of rice with curries and other savoury dishes. Or try a couscous Tabouleh. Prepare 225g couscous, when tender drain and place in a sieve and rinse in cold water. Finely chop together 40g fresh parsley, 50g fresh mint and stir into the couscous. Add 3 tbsp olive oil, zest and juice of a lemon, 4 chopped tomatoes and half a cucumber chopped. Stir together well, serve with chilled lemonade and amazing hummous then image you are in the Mediterranean and enjoy.

Cooking Instructions

Couscous is really simple to prepare: you can simply put some in a pan or bowl and cover it with boiling water, leave for 10 minutes and it's done. Stir with a fork and pour off any excess water. Alternatively you can get the cooking time down to a speedy 5 minutes by putting your couscous in a pan, pouring over the boiling hot water from the kettle and simmering for 5 minutes.

Ingredients

Just white couscous and nothing else.

Nutritional Information

per 100g: Energy kJ 380g/1620 kCal, Protein 12.0g, Carbohydrate 75.0g, Fat 1.0g

Cautions

Packed in a factory that handles nuts.

Recipe

"Tangy couscous salad

Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes

Serves 4 as a side dish

Ingredients
300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese , crumbled
20g pack parsley , chopped
juice 1 lemon

1. Cook the couscous in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.

2. Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulgar wheat, then mix through the remaining ingredients. Serve at room temperature."

Vegetarian

Customer reviews - Goodness Couscous 500g

Tips

A versatile product - Sat 21st May 2011
Couscous can be used for many things: as a pastry case, a base for a cake or biscuits in the Moroccan style, as a filling snack, as a side dish or main grain staple. Always a winner.
Reviewer's Name: Gaelle Chassery

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