Cous Cous



Cous Cous

Couscous, a tiny yet versatile grain, has been a staple in North African cuisine for centuries. It has gained popularity due to its simplicity, versatility, and speedy preparation. Made from crushed durum wheat semolina, cous cous has a light, fluffy texture that goes well with a wide range of flavours and ingredients.

How to use cous cous?

  • Couscous is a versatile base that goes well with meats, vegetables and spices. 
  • It can be served hot in a tagine, or cold in a salad. 
  • Its quick cooking time makes cous cous a convenient option for lunches on the go 
  • Or use it in week-night dinners: simply steam, simmer, or pour hot water over it to cook.
Giant couscous, as the name would suggest, is like couscous but bigger. Technically a hand-rolled durum wheat pasta, rather than a grain, it can be used in the same way as regular-sized couscous. It’s the Middle Eastern cousin to the Sicilian fregula, another couscous-adjacent toasted pasta, that shares its nutty flavour.