CousCous Piccante (FLAVOURED LINE)

Multi-ethnic, good all-round tasty food, couscous, with its agelong history, is one of the most popular dish in the world along with pasta and rice.

The origins of couscous date back to the nomadic tribes of today's Magreb, when humans began to manipulate what they were eating: at that time the art of cooking was born.

Originally a local dish, couscous is now cosmopolitan. Couscous can be cooked in a lot of different ways: from the traditional ones, with vegetables, fish, meat, legumes, to the new sweet ones, with milk, dates, honey, sugar, cinnamon, etc..

Thanks to the countless possible combinations you can consider couscous a good all-round dish and the precursor of the complete meal in a single dish.

Couscous is one of the few foods that has its own history and has both a natural nutritional value and is easy to conserve as it is not necessary to add anything extra to the mixture of cereals and water used in the production.

There is another significant alimentary but mainly environmental aspect: unlike pasta, couscous doesn't waste water, because it absorbs it. Lukewarm water equivalent to its weight is sufficient to rehydrate and warm the couscous, without throwing anything away and without diminishing its nourishment and saving significant cooking time.

Thanks to its versatility and its growing popularity throughout the world, we can say that couscous has become "Food for everyone".