About the product: One in a long line of Middle Eastern pastas, cooked and served in a measured amount of water. It comes straight out of the Mediterranean courtyards, where women patiently kneaded small lumps of dough and boiled them in water.
Keep in a dry and cool place.

Ingredients:

• 3 cups couscous

• ½ cup olive oil

• 250 g mushrooms (chopped)

• 1 cup sliced peppers

• 1 cup chopped tomatoes (concassé)

• ½ bunch parsley, finely chopped

• 2 onions, finely chopped

• 4–5 sun-dried tomatoes

• salt and pepper

• 7 cups boiling water

Instructions:
Heat the oil in a pan, add the onions, and sauté lightly. Add the mushrooms and peppers, then after a while, the tomatoes. Let them simmer until they release their juices. Add the parsley, salt, pepper, and sun-dried tomatoes. Once it boils, pour in the boiling water and the couscous, stir, and remove from the heat to prevent sticking. Transfer the mixture into a baking dish and bake for about 20 minutes in a preheated oven at 200°C. Leave in the switched-off oven for another 30 minutes before serving.

Note: Couscous should not be drained.

(Greek: κουσκους)

Tis Giagias - Kouskousaki - 500g

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Ingredients

Ingredients: Griesmeel van harde tarwe, verse gepasteuriseerde melk en vers gepasteuriseerd ei. Kan sporen van selderij bevatten.