Made from medium grain durum wheat semolina, quick cooking Shiloh Farms Couscous is wholesome, hearty, and ready in minutes! A staple of North African cuisine for hundreds of years, light and fluffy couscous makes a great side dish or alternative to pasta, rice, or grains.
Not quite a whole grain and not quite a pasta, couscous lies somewhere between the two. To make it, semolina (cracked grains resulting from the first milling of durum wheat) is moistened with water and then rolled in flour to form tiny pellets. These are then steamed and dried so that the couscous only needs to be reheated before serving.
Semolina is a great source of phosphorus, magnesium, zinc, and B Vitamins (especially thiamine, niacin, and folate). Durum wheat, a variant of ancient emmer wheat, is exceptionally high in protein and relatively low in gluten. The hardest of all wheats, it is most often milled into flour or semolina for use in making pasta, couscous, pizza dough, and flatbreads.