Israeli Couscous is great hot or cold. Used as a carbohydrate with a sauce or stew, and used cold as a base of a salad. Israeli Couscous is a pasta so must be cooked like one and the granules are larger than traditional Couscous.
You want it soft not al dente, it is recommend to boil in stock for 10-12 minutes.
INGREDIENTS: Wheat Flour
| COUNTRY OF ORIGIN | ISRAEL | |
| NUTRITIONAL INFORMATION | ||
| Avg/50g | Avg/100g | |
| Energy | 787 kJ | 1573 kJ |
| Protein | 6.4 g | 12.7 g |
| Fat Total | 0.3 g | 0.6 g |
| Â – Saturated | 0.1 g | 0.2 g |
| Carbohydrates | 36.2 g | 72.4 g |
| Â – Sugars | 1.3 g | 2.5 g |
| Sodium | 5 mg | 10 mg |
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