Israeli couscous (aka Pearl couscous, Jerusalem couscous, or Plomb couscous), is a type of toasted pasta shaped like round rice grains, made from Durum wheat and water. With a soft, chewy texture and a mild flavour on their own, they are perfect for absorbing other flavours in a dish. Israeli couscous can be used as the base for a main dish, or seasoned, as a side dish. It can also be used in soups or salads.
TO COOK:
Cook as for pasta in boiling salted water for 10 to 15 minutes until al dente, then drain.
If you are cooking in stock, try a 1 1/2 portion stock to 1 portion Israeli couscous ratio (be prepared to have a bit more stock, or water, to add), and simmer until all absorbed.
Toss a few handfuls into a soup for last 10 to 15 minutes of cooking.
Ingredients: Durum wheat semolina, water
Allergens: Contains wheat & gluten.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: Tunisia
| Nutrition Information |
| Serving size |
60g |
|
| Average quantity |
Per Serve |
Per 100g |
| Energy |
281.4kJ |
469kJ |
| Protein |
2.3g |
3.8g |
| Fat, Total |
0.1g |
0.2g |
| -saturated |
0g |
0.03g |
| Carbohydrates |
13.9g |
23.2g |
| -sugars |
0.1g |
0.1g |
| Dietary Fibre |
0.8g |
1.4g |
| Sodium |
3mg |
5mg |
