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Cous Cous, (per kg)


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Couscous is a small grain, and is actually made up of tiny balls of semolina, so is similar to pasta. The great thing about couscous is how speedy it is to prepare – and you can make it in the serving bowl so saves on washing up to! It goes really well with Mediterranean and North African dishes, and soaks up sauces nicely too.

Per 100g
Energy KJ: 1536
Energy Kcal: 369
Fat: 0.6g
Of which saturates: 0.26g
Carbohydrate: 74g
Of which Sugar: –
Fibre: 6.5g
Protein: 13g
Salt: 0.03g

As an approximate rule, you need about the same volume of water in ml and you have grams of couscous. Start by putting your dry couscous in a high sided bowl (this makes it easier to fluff up once it is ready) and boil the water. Once the water is boiled pour it over the couscous, cover with a lid or large plate and leave to stand for 10 minutes. Remove the lid and gently fluff up with a fork to separate all the grains. At this stage you could add a knob of butter or drizzle of olive oil and stir through.

Top tip: season your couscous before adding the water so the flavour starts to infuse while it is rehydrating. Try adding the juice of half a lemon and some dried herbs and salt and pepper, or add a teaspoon of tomato puree and some chili flakes.

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