Tomato Couscous
Our Tomato Couscous gets its vibrant color from tomato powder and annatto extract. It features the same quick cook time and light fluffy texture of our regular couscous and pairs perfectly with a wide range of flavors.
Vibrant orange color
Cooks quickly
Mild, plain flavor
Kosher Certified
 
Basic Prep
Bring 1-1/4 cups water to a boil in medium saucepan with optional pinch of salt and 1 tablespoon of butter or olive oil. Stir in 1 cup of couscous and remove from heat. Cover and let sit for 5 minutes. Fluff with a fork and serve.
 
Suggested Uses
Cook and chill to use as a base for salads
Add to soups for texture and thickening
Serve with long-braised Moroccan stews, called tagine, featuring lamb, chicken or vegetables
 
Description
Middle Eastern couscous, also known as Israeli couscous, is a petite, pearl-shaped pasta made from durum wheat semolina flour. The word "couscous" derives from the Arabic word "kaskasa," meaning "to pound small." Middle Eastern couscous is used in a variety of dishes because of its sturdy, toothsome texture and how effectively it absorbs flavors.
Couscous is made from durum wheat flour called semolina that is moistened and rolled into form and then coated in finely ground wheat flour.
Traditional couscous is extremely labor-intensive to prepare and is usually steamed. The most prominent kind of couscous typically found in supermarkets today is the quick-cook type.
Couscous can be eaten alone flavored or plain, warm or cold, or as part of a side dish.  It is traditionally paired with meats and vegetables and served with a sauce. It provides a unique alternative to rice or pasta, due to its adaptability to a variety of flavor profiles.
In addition to being adopted and served throughout many cultures, couscous become extremely popular and has been adopted as a traditional dish.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Durum semolina. Contains 2% or less of tomato powder and annatto extract (for color). Contains wheat.