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Israeli couscous—also called Fregola, giant couscous, and pearl couscous—is often thought of as a whole grain, but it’s actually a type of pasta made of semolina flour and water, developed in the 1950s by prime minister David Ben-Gurion as a way to feed the influx of immigrants to Israel. It can be made into a perfect side salad, or used as a pasta or cous cous alternative!

INGREDIENTS: 100% Durum Wheat


Typical Values Per 100g
Energy 1419KJ /339 Kcal
Fat 2.5
of which saturates 0.5
Carbohydrates 71.1
of which sugars
Protein 13.7



  • Before cooking: Place the giant couscous in a medium sized saucepan with a tablespoon of oil and fry for a couple of minutes. Cover with cold water and a pinch of salt. Allow 38g per serving.
  • During cooking: Bring to the boil. Reduce the heat and simmer for 6-8 minutes, until the couscous is soft and translucent.
Storage Information: Cool, dry & hygienic; away from direct light & strong odours

Additional information

Weight 100 g

100g, 250g, 500g, 1kg

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