Middle Eastern Cous Cous 24oz

Middle Eastern Cous Cous 24oz

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About the size of peppercorns, these toasted pearls are made with semolina flour. Also known as Israeli couscous, the grain has a light, mild taste and absorbs flavors well. Serve as a side dish to meats and poultry, with vegetables, or as a chilled salad.

  • Surfas Product
  • 16 oz / 454 g

Middle Eastern Couscous with Saffron
Serves 4

  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 1 tsp. crushed saffron pistils
  • 1 cup Middle Eastern couscous
  • 1½ cup chicken stock
  • Salt and pepper to taste
  • 2 tbsp. chopped fresh parsley
  1. In saucepan, heat oil over medium-high heat and add the onion and saffron. Cook for 1 to 2 minutes, then add the couscous and mix well. Add the chicken stock, salt, pepper and bring to a boil. Reduce heat to low simmer, cover and cook for 10 minutes. Uncover and continue cooking over medium heat, stirring occasionally for 2 to 3 minutes until all liquid is absorbed. Turn off heat and gently fluff with a fork until grains are separated. Serve garnished with parsley.