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Moulin Mahjoub Mhamsa Traditionally Made Couscous - 17.64 Oz

Moulin Mahjoub Mhamsa Traditionally Made Couscous - 17.64 Oz

Couscous, Organic

Hand-rolled couscous from tebourba. USDA Organic. Certified Organic by: Ecocerts A. From the Mahjoub family estate. Hand made in Tunisia. Product of Tunisia.
Nutrition Facts

Serving Size: 0.33cup
Servings Per Container: 10
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 7
Total Fat Amount Per serving 1g 1%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 125mg 5%
Total Carbohydrate Amount Per serving 37g 12%
Dietary Fiber Amount Per serving 2g 8%
Sugars Amount Per serving 4g
Protein Amount Per serving 5g 0%
Vitamin A 4%
Vitamin C 0%
Calcium 2%
Iron 4%
Durum Wheat Semolina (Organic), Extra Virgin Olive Oil (Organic), Salt.
Product Attributes
Warning Contains: Allergen statement product contain wheat.
Directions Cooking Instructions: Portions: 3 Pers.: 250 g M'hamsa; 50 cl water (same as pasta); 35 cl water (same as rice). : 6 Pers.: 500 g M'hamsa; 1 l water (same as pasta); 70 cl water (same as rice). 1 - Follow the Same Method as Pasta: Stir the M'hamsa into the boiling water. Do not add salt to the water as the M'hamsa contains some already. Stir gently and at the minimum. The M'hamsa must always be cooked uncovered. Six minutes are enough for cooking it Al-dente. Drain the M'hamsa and add a drizzle of Les Moulins Mahjoub extra virgin olive oil to keep the grains from sticking. Mix with one of Les Moulins Mahjoub sauces of your choice, Serve hot. 2 - Follow the Same Method as for Rice: Heat the olive oil and brown the onions. Add boiling water (keep the proportions indicated above) and bring to the boil. Stir in the M'hamsa, reduce heat and cover partially. Cook until water is completely absorbed. Add one of Les Moulins Mahjoub sauces of your choice, Serve hot. Refrigerate after opening.
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