San Remo CousCous
San Remo CousCous is made from Durum wheat semolina and has a spherical
shape. San Remo makes two CousCous products, San Remo 500g CousCous or
the convenient San Remo 500g Boil in the Bag CousCous which offers:
- Five 100g sachets of CousCous - just drop into boiling water
- Quick cooking time - only 1 and a 1/2 minutes. When dropped into boiling water, the CousCous swells inside the bag.
- No mess or fuss - just cut the bag open and serve
- Easy measuring - a 100g bag serves one person as a side serve.
Where did CousCous Originate?
CousCous dates back 1000 years and finds its roots in Maghreb (North Africa)
where it is said to have originated from the “Berbers”. It was introduced
to other parts of the world by the Arabs more than 400 years ago and spread
through Europe in the 17th Century. CousCous remains a stable diet for
North African countries. Traditional cooking of CousCous was in a "Couscoussiere",
a special pot used for steam cooking.
This wonderful food has now crossed the borders of tradition and ethnicity
to become a contemporary and inexpensive food, being used in modern day
Morroccan cooking and can be found in Morroccan restaurants. The simplicity
of the product, with its versatility and convenience, are among the reasons
for its growing popularity.
In addition to the traditional North African dishes, CousCous can be served
hot as a substitute for pasta, rice or potatoes; chilled and stirred into
marinated salads with vegetables and fruits; or used as a base for meat
or chicken. Sweet CousCous is also delicious. For added nutritional value
for children, water can be replaced by milk, soup or broth.
How to Prepare CousCous
So easy to prepare...so delicious to eat! Just place thedesired amount
of CousCous in a bowl, pour boiling water over to just cover, cover bowl
with a lid, and wait 2-3 minutes. Separate the grains with a fork and
serve.
See our Recipe section for delicious CousCous recipes.
