Cooked Wheatflour Couscous

Couscous is a North African dish made from tiny steamed balls of durum wheat semolina. It is typically cooked by steaming or rehydrating with hot liquid, resulting in a fluffy texture. The term 'cooked wheatflour couscous' indicates it has undergone a pre-cooking process for convenience.

Manufacturers use couscous as a versatile base for salads, side dishes, and main meals due to its ability to absorb flavours. Its mild taste and granular texture make it suitable for a wide range of culinary applications, from savoury dishes with vegetables and meats to sweeter preparations.

Couscous is a source of carbohydrates and provides some dietary fibre. As it is derived from wheat, it contains gluten. It is not an additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. There are no specific health concerns associated with its consumption at typical dietary levels.