Reviews
Couscous of Timilia
500gr.
Whole durum wheat semolina Timilìa
Couscous is perhaps the most widespread food of all the Mediterranean. From the west coast of Africa and along all the Middle East its consumption has been a habit of thousands of years. It is estimated that even in Sicily its widespread dates back to even before the Arabs at around 600 ad, amounting up until now as a typical dish of all the west coast (Trapani, Marsala and Mazara del Vallo).
We think that Timilia is appropriate for its transformation in couscous. Its wheat happens to be full-bodied and thick and maintains all the fragrance typical of the old wheat.
Technical information
- Ingredients
- Allergens
- Quantity
- Method of use
- Storage conditions
- Origin and certification
- Nutritional table
Ingredients
Hard wheat semolina Timilìa
Allergens
Contains gluten.
May contain mustard, soy.
Quantity
500 gr
Method of use
Cottura Pour 70g of product in a bowl and add one tablespoon of extra virgin olive oil. Separate the product with a fork. Add 70 ml of lightly salted warm water or broth. Pour water or broth in the bowl containing the couscous, cover with a lid and leave in to stand for 6 minutes. Separate again the cous cous with a fork. Serve with condiments and side dishes of your choosing.
Storage conditions
Keep in a cold and dry place
Origin and certification
Cooperativa agricola Valdibella
Via Belvedere, 91
90043 Camporeale
Italia – Sicilia
N. H3015 – IT BIO 006
packed in:
in SS Adriatica 1/a
44011 Argenta (FE) – Italia
Nutritional table
Nutritional average values per 100 g:
energy 1486 kJ / 351 kcal; fats 1,81 g, of which saturated 0,4 g; carbohydrates 70 g, of which sugars 3,6 g; fiber 3,2 g; protein 12 g; salt 0,01 g.
1 review for Couscous of Timilia
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Karen Elisabeth Nielsen –
Without doubt the most wonderful couscous I have ever tasted!