Organic Whole Wheat Cous Cous - From Canada 1 lb. Clear Bag

Whole Wheat Couscous is made with whole grain Durum Flour. This flour retains the the bran and germ of the Wheat Berry, thereby, making it more nutritious than products made from White Flour. The Whole Wheat variety of Couscous cooks just as quickly as the regular varieties and tastes great. Whole Wheat Couscous has a rich nutty flavor and is the same size as the traditional Couscous (about the size of a pin head). The quick cooking nature of Couscous has made it a very popular addition to the Western diet.

Suggested Use:
Serve Couscous with marinated, broiled vegetables. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals.

A more exotic Whole Wheat Cous Cous recipe from From The New Vegetarian Cuisine Cookbook.

2 cups water 1 1/2 cups whole wheat couscous 3/4 tsp. turmeric 1/4 tsp. freshly ground black pepper 1 can (16 oz.) chickpeas, rinsed and drained 1 cup canned mandarin oranges, drained 1/2 cup chopped red onions 1/2 cup golden raisins 1/4 cup lemon juice 2 Tbs. olive oil I Tbs. grated orange peel I Tbs. minced fresh chives Red leaf lettuce

In a one-quart saucepan over high heat, bring the water to a boil. Add the couscous, turmeric, and pepper. Remove from the heat, cover, and let stand for 5 minutes or until the couscous is soft. Fluff with a fork. Transfer to a large bowl. Stir in the chickpeas, oranges, onions, and raisins.

In a small bowl, whisk together the lemon juice, oil, orange peel, and chives. Pour over the salad and toss to mix well. Cover and refrigerate for at least one hour. Serve on plates lined with the lettuce. Serves 8.

PER SERVING

Calories: 248 Sodium: 76 mg Fat: 4 grams Sat. Fat: 1 gram (15% of cals.) Cholesterol: 0 mg