Pearl Cous Cous

Israeli Couscous, or Pearl Couscous as it is also known, has an interesting history. It was developed in Israel in the 1950’s to feed the arrival of new immigrants. It is pasta in made into tiny balls and has a delightful soft chewy texture when cooked.

Israeli Couscous makes a fantastic main meal or side dish.

Cooking: Approximately 1 cup Israeli couscous to 1½ cups of water (or stock). For a lovely nutty flavour toast the couscous in oil until golden brown before simmering in water for 8 -10 minutes until the liquid is absorbed and the couscous is cooked. Drain and fluff with a fork. Alternatively cook the couscous as you would cook pasta.

Uses:
Israel Couscous is exceedingly versatile and can be served cold in salads or in place of rice or pasta as an accompaniment to curries, hot pots, pasta sauce. Try making a scrumptious couscous risotto or roasted capsicum stuffed with Israeli Couscous.

Origin:
Israel.

Ingredients:
Wheat Flour.

Allergens:
Gluten. May contain traces of other allergens due to possible cross contamination.

Storage:
Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:
Up to 12 months when stored as above.