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Couscous

Not Italian. Still good.

  • Bio
  • Vegan

Traditional, natural, traditionally made.

Orzo, risoni, kritharaki — they owe their nicknames to their particular shape. Irini makes them in Macedonia, following a traditional family recipe from Pontos. Among other curiosities, she uses a variety of ancient wheat (“Zeas”). The orzo is roasted in the oven after drying, a procedure that alters the structure of the starch.

Cover the couscous with hot broth and cook for 10-15 minutes over low heat or in the oven. Add a little butter or cheese (optional) and you’re done. It’s closer to rice than pasta.

Grams

Origin

Grèce

Storage Tips

Keep at room temperature (max 25 °C) away from both light and moisture in a sealed container (jar, sealed bag…)

Best Before

2 years

Ingredients

  • Durum wheat semolina, water, salt.

Nutrition information 100g:

Energy 1576 kJ – 341 Kcal
Fat 1,92 g
of which saturated 0,2 g
Carbohydrate 76,2 g
of which sugar 2 g
Protein 12,3 g
Sodium 0,002 g