A small, round pasta made from toasted wheat flour, other versions may also use semolina, however, unlike traditional couscous, which has a fine, granular texture, pearl couscous has a chewy, slightly nutty flavour, making it a versatile ingredient in salads, stews, and grain-based bowls. Its ability to absorb flavours and sauces makes it a favourite for both warm and cold dishes.
 
Pearl couscous originated in Israel in the 1950s when it was developed as a rice substitute during a period of food shortages. Inspired by traditional North African couscous, this pasta quickly became a staple in Middle Eastern cuisine.
 
Cooking Instructions 
1. Rinse the Couscous under cold water and place in a medium saucepan with the water or stock
2. Bring to a boil and simmer over a low heat for 10 minutes 
3. Take the pan off the heat, put the lid on and let it stand for 10 minutes to allow the maftoul to absorb all the liquid
 
Origin
Italy.
 
Dietary
Vegan
 
Storage
Store in a cool dark place.
 
Disclaimer
Despite farmers and manufacturers putting in all efforts to remove stones or foreign objects from the product, some may remain, therefore please check the product before consumption.
 
Please Note: The cost of refill items includes a surcharge of 10p per 100g which covers the expenses of packing these items as well as providing the Click & Collect and Home Delivery services, and making them feasible for an independent business.
 
While we take care to ensure ingredient and allergen information displayed on this website is correct to the best of our knowledge, this information may change.
 
If you require any specific advice regarding product information, please contact us online or at the shop.