Middle Grain Couscous,Durum Wheat Semolina Couscous

Couscous is a traditional Berber dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of , Tunisia

Couscous served with fish is also a staple food in Western Sicily, and is featured as a traditional food product officially recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.

The type of preparation is different from each country for example in Tunisia, it is made mostly spicy with harissa sauce and served with almost everything, including lamb, beef, camel, and poultry. Fish couscous is a Tunisian specialty and can also be made with octopus in hot, red, spicy sauce. Couscous in Tunisia is served on every occasion; it is also served, mostly during Ramadan, sweetened as a dessert called masfouf.

All our Couscous is made in the tradition from the finest Durum Wheat Semolina Flour

100% Tunisian Made High Quality Couscous .

> Type of couscous : Middle Grain Couscous

> Weight of Bag : 1 Kg

> Nutritional values:
- Protein: 5.4g
- Carbohydrate: 33g
- Lipid: 0.67g

> Packing Information:
- In Carton: 1Kg / Bag. 10 Bags / Carton
- In Bundles: 1Kg / Bag. 3 Bags / Bundle or 12 Bags / Bundle

> Certification: ISO 9001, ISO 22000, FDA, CEI, HACCP

> Branding: We offer OEM Brand for MOQ is 6 x 20' Container and Medilife Brand for MOQ 5 x 20' Container and other Established Brand for MOQ is 1 x 20' Container

> We can propose recipe of couscous :

Ingredients :

4 tablespoons (1/2 stick)
3/4 cup chopped shallots
3 cups Homemade chicken Stock, recipe follows, or canned broth
1/2 teaspoon kosher salt
1/2 teaspoon
1 1/2 cups couscous
1/2 cup pignoli nuts, toasted
1/4 cup currants

Description :

Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.

Add the pignoli nuts and currants to the couscous, stir and serve.