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Couscouscous is durum wheat semolina reduced to small round golden grains. It is obtained from the selection of the best durum wheat grain moistened in water, pre-steamed and dried. It is originally from Morocco
Couscouscous is increasingly accepted in our country for its delicacy, its versatility in the kitchen and its nutritional values. It is usually eaten with cooked vegetables and lamb. We recommend cooking it with some spice, the most suitable is the Ras al Hanout.
Ras al Hanout
Origin: France
Preparation: 1 glass and a half of boiling water per glass of cous cous, cover and let stand.
