Sold by dispenser, fill up a jar, bag or container with as much as you need.
£0.55 – £5.50
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|
|of which saturates||0.5|
|of which sugars|
- 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.
100g, 250g, 500g, 1kg