Organic Medium Middle Eastern Couscous

Couscous is made from Semolina Flour, which is the roughly milled endosperms of Durum Wheat. The Semolina is moistened with water and rolled until little balls are formed. A granule of Couscous is about the size of a pin head and bland in flavor. Couscous is very versatile. Couscous is used in place of rice, as a side salad, added to soups, mixed with sautéed vegetables, and as a breakfast cereal. Couscous originated in Northern Africa. Couscous has recently captured the imagination and attention of many Americans. Suggested Use: Serve Couscous with marinated, broiled vegetables, flavor with garlic and onion as a side dish to meats and poultry. Cooked chilled Couscous makes a super salad ingredient. Use a bed of Couscous instead of rice with curries or stir fry meals. Combine with Harrisa Sauce for a spicy side dish. Pour 1 1/2 to 1 3/4 cups of liquid into a medium sized saucepan. The liquid can be water or vegetable stock or meat stock. Using stock adds more flavor to the