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Rich in vitamins and minerals, this spelt couscous is easily digested. People who are sensitive to gluten are more tolerant of spelt gluten than wheat.
Preparation: Simple cooking: 1 part couscous, 1 part water, sunflower or corn oil, salt. In a bowl, mix the couscous with the oil and salt. Bring the water to a boil and pour over the couscous. Cover and let it swell for 10 minutes. Separate the grains with a fork.
For a gourmet recipe: Cut tomatoes, cucumbers, apples and dried apricots into small cubes. Chop mint and coriander, mix the ingredients with the couscous.
Ingredients: whole spelt semolina*. *from organic farming
|Amount per serving||Value for 100g / 100mL|
|of which sugars (g)||2.5|
|of which saturated (g)||0.6|