Tri-Colored Middle Eastern Couscous
Tri-Colored Middle Eastern Couscous is made from durum wheat flour called semolina that is moistened and rolled into pearl-shaped pieces which are then coated in finely ground wheat flour. It contains pasta pearls with three distinct colors including plain couscous, dusky red couscous colored with a paprika extract, and a deep green couscous colored with spinach. Kosher
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Middle Eastern couscous, also known as Israeli couscous, is a petite, pearl-shaped pasta made from durum wheat semolina flour.
The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." Middle Eastern couscous is used in a variety of dishes because of its sturdy, toothsome texture and how effectively it absorbs flavors. Unlike the smaller Moroccan couscous, Middle Eastern couscous is about the size and shape of a peppercorn. This larger size gives it a chewy bite and allows it to stand up to more substantial sauces.
Ingredients: Wheat flour, spinach powder and oleoresin of paprika. Contains wheat.
Cooking Instructions: Bring 4 cups of water to a boil with a pinch of salt. Add 1 cup of couscous and stir. Boil gently for 10 minutes and strain. Rinse under cold water to halt cooking.