Best couscous
This is the best,most moreish couscous that I have ever cooked. I like to use the method of lightly toasting it in a bit of olive oil,then adding boiling water,and simmerig until the water is mostly absorbed.
M'Hamsa Hand-rolled Couscous - 500g
$8.95
For too many years, we've been stuck with sub-par imitations of the real-deal couscous... until we found M'Hamsa couscous. Semolina flour is hand-rolled with olive oil and salt into large grains and left to dry in the hot Tunisian sun. These grains are the pefect size for a variety of salads both cold and hot as well as a simple side with a touch of olive oil and salt.
This grain is super easy to prepare - just add the couscous to boiling water (1 cup couscous to 1 1/2 cups water), cover and bring back to a boil, then turn off the heat. Seven to ten minutes later, it will be done.
- Country of Origin
- Tunisia
- Region
- Tebourba, Maghreb
Description
For too many years, we've been stuck with sub-par imitations of the real-deal couscous... until we found M'Hamsa couscous. Semolina flour is hand-rolled with olive oil and salt into large grains and left to dry in the hot Tunisian sun. These grains are the pefect size for a variety of salads both cold and hot as well as a simple side with a touch of olive oil and salt.
This grain is super easy to prepare - just add the couscous to boiling water (1 cup couscous to 1 1/2 cups water), cover and bring back to a boil, then turn off the heat. Seven to ten minutes later, it will be done.
More Information
- Country of Origin
- Tunisia
- Region
- Tebourba, Maghreb
-
Best couscous
This is the best,most moreish couscous that I have ever cooked. I like to use the method of lightly toasting it in a bit of olive oil,then adding boiling water,and simmerig until the water is mostly absorbed.
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