Organic Whole Wheat Couscous
$3.48 – $11.99 lbs
Out of stock
- — Kosher
- — Very low in Cholesterol and Sodium
- — Low in Saturated Fat
- — Good Source of Protein
- — Contains Calcium and Iron
- — Good source of Manganese
- — Product of the USA
Organic Couscous is an unusual type of pasta. It’s made of semolina rolled into tiny pellets and dried so that the product can last for many months. This dish originated from North Africa, but today it is prevalent all over the Mediterranean and became a staple in many European cuisines. Food To Live Organic Couscous is a universal product that can be served with almost anything, including fish, meat, vegetables, nuts, and fruits.
Organic Couscous: Nutrition Facts and Benefits
Organic Couscous is good for you as it gives you a boost of energy without causing a sudden spike in blood glucose. This product is low in calories with a cup of cooked pasta offering about 170kcal. It also contains a variety of nutrients, including iron, calcium, and selenium.
Due to its protein content (6g per cup) organic couscous is a valuable food for vegans and bodybuilders. Combine it with vegetables or legumes to get a large dose of ‘complete’ easily digestible proteins. Organic Couscous can be 100% vegan as long as you don’t use any animal products while cooking it.
Bear in mind that the couscous carbs content is relatively high because it’s pasta. Therefore, you shouldn’t overeat of this delicious food.
Organic Couscous: Gluten-Free or Not
Traditional organic couscous is made of whole wheat, so it contains gluten. However, there are some gluten-free couscous varieties today, including organic brown rice couscous, millets, and some types of organic pearl couscous (also called Israeli couscous).
These products taste a bit different and have a different nutritional value as well as cooking instructions.
Traditional Couscous Meals: Sweet and Savory
Couscous is usually cooked by steaming in a particular kind of couscous cooker. This contraption consists of two pots, one of which is larger and taller. You cook a stew or broth in it, while a shorter steamer covers it from the top so that the couscous soaks up the delicious spicy steam coming from the cooking food.
Note that there is also instant couscous available today. This type is much easier to cook as you only need to cover it with water (couscous-water ratio is about 1:1½), close the lid, and let soak for 5 minutes.
The best thing about a couscous meal is that it can be either savory or sweet. This product is used for a variety of dishes, and it works as a perfect side for anything. As a dessert, it’s flavored with honey and cinnamon as well as sprinkled with nuts and dried fruits. Organic couscous can be served with milk or added to soups. A couscous salad is a nutritious and filling meal that you should enjoy when you need some strength.
Store Organic Dried Couscous in your pantry or a kitchen cupboard and keep it dry. It will last for up to 2 years.
Do you want to buy our products with discount?
We send discount coupons for every holidays
Recommended postsNot available POST
- 4 tomatoes
- 1 zucchini
- 1 bell pepper
- 1 red onion
- 4 cloves garlic
- 2 tbsp olive oil
- 2 pinches salt and pepper
- 2 cups couscous
- 3 cups vegetable broth
- fresh parsley
- Preheat the oven to 400ºF. Wash and chop the tomatoes, zucchini, bell pepper, and red onion into 1 to 1.5-inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple of pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast at 400ºF for about 40 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired. Serve warm or cold!
We also have