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Description
Sunrize Cous Cous - Popular in North African Cuisine and consists of small grains with the main ingredient being Semolina which is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked. Couscous is a good low-fat source of complex carbohydrates, protein and potassium.
The Sunrize Fact-ory
One of the first written references is from an anonymous 13th century Hispano-Muslim cookery book, "Kitab al-tabikh fi al-Maghrib wa'l-Andalus", with a recipe for couscous that was 'known all over the world'.
Usage
Can be flavoured with nearly any fruit, vegetable, meat, seafood, herbs or spice and is great as a salad base and in soups.
To cook: 1 part couscous to 2 parts warm water. Bring water or stock to boil and add an optional 1tbsp margerine or butter with a pinch of salt. Stir and cover and remove from heat. Allow to stand for 5 mins. Stir to fluff up.
Nutritional Information
Typical analysis per 100g:
Energy 1620kJ/380kcal, Protein 12.0g, Carbohydrate 75.0g, Fat 1.0g.
Storage Requirements
Store in a cool dry place and once opened keep in an airtight container
On the Label
Popular in North African Cuisine, cous cous is actually the name of a dish and not the semolina from which this is made. It is formed into little pasta balls, steamed and dried. It has a light fluffy texture when cooked.
To Prepare:
Take 1 part cous cous to 2 parts water. Add stock to cous cous and add the boiling water, stir and cover. After 10 minutes, the cous cous should be light and fluffy.
Allergens
Gluten
Barcode: 5060011950522
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