Fontana Formiello Couscous 500g

• No onion, no garlic

Made in Italy from rolled, steamed, dried and sieved durum wheat, this medium grain couscous is the perfect canvas for bold spices, herbs and roasted veggies.

Couscous originates from North Africa and it is a staple ingredient in many Mediterranean countries. In Italy it is a traditional dish in the province of Trapani, Sicily.

INGREDIENTS
Durum wheat semolina (Triticum durum L.), water

ALLERGENS
Contains Wheat

FREE FROM
Celery, Crustaceans, Eggs, Fish, Lupin, Dairy, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites, Nuts

NUTRITION CLAIMS
Source of Protein, Low Fat, Low Sugars, Salt-Free

Cooking

PREPARATION:

• Boil water: Pour water into a small saucepan and bring it to a boil over high heat. For each cup of dry couscous, use one cup of water. 
• Add salt and oil: Salt to taste the water and add a little extra virgin olive oil or vegan butter if desired to add moisture. 
• Stir the couscous: Remove the pan from heat and pour in the couscous. Stir to evenly moisten the couscous.  Let it steam for five minutes. If the couscous hasn't absorbed the water or still tastes crunchy, cover and let it stir for a few more minutes. 
• Fluff with a fork: Gently break apart and fluff the cooked couscous with a fork before serving. Also, stir in any flavourful extras, such as lemon zest or chopped scallions. 

COOKING TIPS:

• For extra flavour, use vegetable stock instead of water. 
• The proportions for cooking couscous are generally 1:1. Less water makes couscous drier, good for salads or serving with sauces. More water makes couscous softer and slightly sticky. 
• Never use too much water; the grains of couscous should absorb the water, not stew in it. 
• Never boil couscous, use water that has just come off the boil. 
• Toasting gives the couscous more flavour; melt the vegan butter or olive oil in the saucepan, stir in the couscous until it smells fragrant and toasty, boil the water separately, pour over the couscous, and process as normal. 
• Try adding spices along with the couscous for a more flavourful dish.

COOKING IDEAS
Couscous is an excellent accompaniment to roasted vegetables, chickpeas or lentils and also makes a great alternative to rice, pasta or potatoes.

COOKING TIME
5 minutes

Although we make every effort to ensure that the information contained on this page is correct and accurate, we cannot be held liable in instances where it is incorrect. Always read the label on the product when you receive it, and react to the manufacturer's guidelines.