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£0.98/250g
Couscous – sometimes called kusksi, kseksu or cous cous is made from the steamed, dried and cracked grains of durum wheat, Couscous is good with spicy stews.
1 1/4 cups water or stock to 1 cup couscous. Boil the liquid, remove from the heat and stir in the couscous, cover with a tea towel and allow to stand for 5 minutes. Remove the towel, fluff with a fork and season to taste, serve hot or cold.
In stock
Ingredients: Durum Wheat (semolina)
Allergens in bold
Suitable for Vegans and Vegetarians
Nutritional Information Values Per 100g
ENERGY KJ 1406 kJ
ENERGY KCAL 336 kCal
FAT 1.00g
OF WHICH SATURATES 0.30g
CARBOHYDRATES 75.00g
OF WHICH SUGARS 0.80g
FIBRE 2.00g
PROTEIN 11.00g
SODIUM 0.003g
SALT 0.0075g
Please note: This product is sold loose and packed to order.
Bulgur Wheat is a versatile golden grain used in many Mediterranean cuisines and especially popular in the Middle East.
A good source of protein and fibre, Bulgur Wheat makes an excellent alternative to rice, couscous and potatoes.
Out of stock
Couscous is a North African grain made from durum wheat. Artisan Grains Tricolour Couscous is precooked so only needs soaking and is ready to use!
Artisan Grains Tricolour Couscous is a delicately flavoured, colourful alternative to rice, pasta and potatoes.
In stock
Bulgur is made by removing the outer layer from wheat, which is then steamed, dried and cracked, yielding a quick-cooking grain.
Use 2 cups water or stock to 1 cup bulgar. Boil the liquid, then add the bulgar and stir, reduce the heat and cover with a lid. Cook for 20 minutes or until the bulgar has plumped up. Drain any excess liquid and season to taste.
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Greenwheat Freekeh is a variety of delicious, highly nutritious grain made from young wheat harvested at their nutritional peak and then lightly toasted and cracked. The nutty taste and wholesome texture of the grains make Freekeh a flavourful alternative to rice, couscous and bulgur wheat.
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