Couscous 500g
from 1
CHF 3.05
Incl. 2.60% tax
plus shipping
Unit: 500 g
Couscous can be used as pasta or rice as main ingredient or supplement of numerous dishes. It fits perfectly to different vegetable varieties and of course also to poultry, beef, lamb or fish. Cold couscous is served as a salad with seafood or for making sweets - for example with milk, raisins or almonds.
Ingredients
DURUM WHEAT precooked
Allergens
Contains: gluten
Nutritional information
| 100g enthalten | |
|---|---|
| Energy in KJ | 1500 kJ |
| Energy in Kcal | 359 kcal |
| Fat | 1.5 g |
-- davon Saturated fat | 0.3 g |
| Carbohydrates | 71.0 g |
-- davon Sugars | 0.6 g |
| Dietary fiber | 3.0 g |
| Protein | 14.0 g |
| Salt | 0 mg |
Preperation
Can be consumed cold soaked or cooked
Couscous Salade with Safron:
250 gr Couscous
½ crushed clove of garlic
1 tblsp olive oil
½ l vegetable stock
1 small pinch saffron
1 pcs. red pepper
1 pcs. Apple
10 gr chopped chervil
½ Stk. chopped onion
5 tblsp thistle oil
1 tblsp sesame oil
4 tblsp white Balsamico
Seasoning and salt, ground pepper
Preparation
Put the olive oil in a saucepan, add garlic and couscous and cook until soft, not brown, add the vegetable stock. Cover the saucepan and cook on low heat until the couscous swells for about 12 minutes.
Core and cut the apple in small balls with a mellon baller. Cut the balls in halves.
Cut the pepper very finely and put it in a salad bowl., add the apple .
Mix the thistle oil, the sesame oil with the balsamico and the chervil and mix with the pepper and the apple.
Season and add the coucous, mix well and serve lukewarm.
Couscous Salade with Safron:
250 gr Couscous
½ crushed clove of garlic
1 tblsp olive oil
½ l vegetable stock
1 small pinch saffron
1 pcs. red pepper
1 pcs. Apple
10 gr chopped chervil
½ Stk. chopped onion
5 tblsp thistle oil
1 tblsp sesame oil
4 tblsp white Balsamico
Seasoning and salt, ground pepper
Preparation
Put the olive oil in a saucepan, add garlic and couscous and cook until soft, not brown, add the vegetable stock. Cover the saucepan and cook on low heat until the couscous swells for about 12 minutes.
Core and cut the apple in small balls with a mellon baller. Cut the balls in halves.
Cut the pepper very finely and put it in a salad bowl., add the apple .
Mix the thistle oil, the sesame oil with the balsamico and the chervil and mix with the pepper and the apple.
Season and add the coucous, mix well and serve lukewarm.