Wholegrain Wheat Cous Cous
Cous Cous is typically made from semolina, a type of wheat flour. The flour is rolled into little balls, each around half the size of a grain of rice. Cous Cous is used in a similar manner to rice, but cooks much more quickly.
Organic, 100% Wholegrain Wheat
- Typically used in North African recipes.
- Cooks in 5 minutes
- High in Protein.
High protein content
This cous cous is made from Kamut flour, which is high in protein. Steams in 10 minutes.
Light and fluffy cous cous. Made from wholegrain spelt semolina.
Large couscous ideal for salads Provides a different texture to the finer, standard cous cous. Made in Italy.
Cous Cous Alternatives (Naturally Gluten-Free)
Whole Quinoa Grains - Gluten Free Cous-Cous Alternative
Quinoa is not cous cous... however, whole quinoa makes an excellent gluten-free alternative to cous cous.
(You could also use instead of rice, or add to soups and stews.)
Ready in 5 Minutes - Made from Corn Simply pour over boiling water, leave for 5 minutes and serve.
3 Varieties of Whole Organic Quinoa
White, red and black quinoa grain - 100% pure. This makes a colourful substitute for rice and cous cous.
Roasted Buckwheat Grains (Kasha) - Gluten Free Cous-Cous Alternative
Kasha can be used in place of cous cous. Because it has been roasted it has a full-bodied, toasted flavour.
Amaranth Grain These seeds from the amaranth plant are naturally free from gluten. A lovely texture when cooked.