M'Hamsa Hand-rolled Couscous - 500g

(1 review)
$7.95
Adding to cart… The item has been added

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 Manufacture
Tunisia
City or Village
Tebourba
Country of Origin
Tunisia
Grain Type
Wheat
Pasta Shape
Specialty
Product Region
Maghreb
Type of Pasta
Wheat

m'Hamsa

  • 5
    Best couscous

    Posted by Mk on Jun 29th 2021

    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.

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 Manufacture
Tunisia
City or Village
Tebourba
Country of Origin
Tunisia
Grain Type
Wheat
Pasta Shape
Specialty
Product Region
Maghreb
Type of Pasta
Wheat

m'Hamsa

  • 5
    Best couscous

    Posted by Mk on Jun 29th 2021

    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.