BIO WHOLEMEAL COUS COUS 5 Kg

The organic whole couscous Oltresole (or with the French spelling "couscous") is a typical food of North Africa and in Italy of western Sicily and southwestern Sardinia. Its name means “minced (or reduced) into tiny pieces”: this is because it comes in small grains of whole durum wheat semolina processed with water and to be steamed. Compared to soft wheat (Triticum aestivum), the grain is more elongated, translucent and, as the name suggests, "hard". Usually it accompanies stewed meats and / or boiled vegetables. It can be made spicy by accompanying it with harissa (used mainly in Tunisia). In Italy, on the other hand, couscous is prepared in the Trapani area of Sicily; it is steamed in a special glazed earthenware pot but the sauce, unlike the Maghreb one, is a fish soup broth. PAIRING: Being a versatile and easy-to-prepare dish, couscous lends itself to infinite different combinations: the most classic one is with both cooked and raw vegetables to choose according to your tastes and seasonality and also to combine with tempeh and tofu legumes. In Trapani in Sicily it is steamed in a special glazed earthenware pot seasoned with a fish soup broth. However, couscous is also suitable for the preparation of sweet recipes in which it can be enriched with fresh fruit, dried and dried fruit as well as dark chocolate drops. WELLNESS AND HEALTH: Since couscous is made up of cereal flours, its nutritional properties are the same as the cereal that compose it. In general, couscous has a high fiber content and is rich in carbohydrates, proteins and starch. Also noteworthy is the presence of B vitamins and vitamin A as well as some important mineral salts (potassium, phosphorus, magnesium and calcium). It must also be taken into account that, compared to whole grains, couscous may contain a greater amount of water absorbed during cooking; therefore it is suitable for low-calorie diets thanks to its satiating capacity and high fiber content that promotes intestinal transit and contributes to the sense of satiety. FUN FACT: this dish is the traditional food of the whole Maghreb to the point that it could be defined as the "national dish" of the Berbers. In addition to the Maghreb, it is also widespread in West Africa in France (third favorite dish by the French in 2014) in Belgium and in the Near East (in particular in Israel among Maghrebi Jews). In Italy and in particular in Sicily couscous arrived massively in the second half of the 19th century brought by the workers of the San Vito Lo Capo-Mazara del Vallo belt who went to the Tunisian coast.