1 pound bag - Tunisia

Produced by hand in Tunisian from sundried wheat grain, this hand-rolled couscous is made using the traditional method, a technique which dates back over a thousand years to the Berbers, an ancient high mountain people who inhabited the current day area of Tunisia, Morocco and Algeria. The result is a larger grains than the more common North African Couscous.

Just like the Berbers of long ago, this couscous is made by mixing semolina flour with olive oil, water and salt on screens. Small grains fall through, and then flour is added and rolling again, until a relatively consistent size grain is reated. The grains are then coated with olive oil and salt, and dried in the sun, giving the couscous a rich toasty flavor, and a rustic, wholesome texture with a full flavor when cooked.

Cooking instructions:

Add 1 cup couscous to 1 1/2 cups boiling water. Cover, bring back to a boil, turn off heat and let rest for seven to ten minutes. Add 1 Tbls olive oil and a dash of salt. Fluff and serve. This is the most basic preparation. Many additional ingredients can be applied as well.