Couscous, Lebanese

Couscous is made from Semolina flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. Think of Couscous as a baby pasta. Lebanese Couscous is the largest Couscous in size, ranging from 1/8 to 1/4 in diameter. This style of Couscous offers a new look for the pasta.

Suggested Use:
Use in place of rice, as a side salad, added to soups, mixed with sauted vegetables, and as a breakfast cereal. Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.