Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile. Couscous is used in place of rice, as a side salad, added to soups, mixed with sauteed vegetables, and as a breakfast cereal. Couscous originated in Northern Africa. Couscous has recently captured the imagination and attention of many Americans.
Durum Wheat Semolina, Water. (Contains Wheat, Gluten)
Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile. Couscous originated in Northern Africa.
Color: Light yellow.
Flavor: Typical of couscous, bland.
Size: <20% on a US #10 sieve, <10% thru US #18 sieve.
Heat Level: N/A
Durum Wheat Semolina, Water.
Contains Wheat, Gluten.
Packaging & Storage
Shelf Life: Min. 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <100,000 cfu / g
COLIFORM: <250 cfu / g
YEAST: <1000 cfu / g
MOLD: <1000 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 100g|
|Amount Per Serving|
|Calories 376||Calories from Fat 9|
|% Daily Value *|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 77g||26%|
|Dietary Fiber 5g||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|
Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals. Combine with Harrisa Sauce for a spicy side dish.
Recommended Preparation Instructions:
Traditional couscous does not need to be rinsed and only requires steeping. Cook 1 cup of couscous with 1½ cups of liquid for 10 minutes over low heat. Or, pour 1½ cups of water over 1 cup couscous. Cover and let sit for 5 minutes. Fluff with a fork.
One cup dry yields 3 cups cooked.