Deliciously nutty high fibre couscous with a bit of bite, and a much heartier flavour than its hard wheat counterpart. Won a Great Taste star in 2012. To add depth of flavour, toast it in a dry sauté pan, then add boiling water. Did you know? Ever wondered what’s the difference between pasta and couscous? Well pasta, you cook in water than absorbs nutrients then you throw it away. Couscous absorbs all the water, so you eat all the nutrients.
- Add a spoonful of Rose Harissa and load with roasted vegetables
- Serve with a leaf salad and feta
- Or use as a side dish to accompany lamb.