Cous Cous Wholewheat

Wholewheat couscous is a tiny pasta made from milled and steamed whole grains, containing all three parts of the grain, unlike traditional couscous which is made from Semolina

Properties:

• Has a neutral flavour and is easy to prepare
• Whole Wheat version helps with blood sugar spiking
• Moves through the digestive tract easily
• Good swap for refined white pasta or rice

Per ¼ cup:

• Calories 150
• ; Protein 5g
• Fibre 2g
• Fat 0g
• Carbs 30g
• Calcium 20mg

Wholewheat couscous

• Boil water with chicken or vegetable broth, add olive oil & butter.
• 1- 1 ratio of couscous to water. Add dry grains to boiled liquid and allow to stand, stir with fork to separate grains.
• Consumed as an alternative for breakfast by cooking in milk and adding dates, honey & cinnamon
• Add savoury stock to the water for main course meals
• Used as a side dish instead of rice
• Bulking up soups stews & also in salad

Wheat (Gluten)