Couscous
The fastest carbohydrate in the cupboard – most couscous just needs boiling water and five minutes under a lid.
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Couscous
White & wholemeal couscous: organic and everyday – the classic quick base for tagines, salads and grain bowls. Wholemeal brings extra fibre.
Giant couscous: larger pearls with a satisfying, pasta-like chew – toast in a little oil before simmering for the best flavour.
Organic spelt couscous: the ancient-grain version, nuttier and more substantial.
Yellow semolina: the raw material couscous is made from – for gnocchi, dusting and puddings.
Fluff with a fork, dress with lemon and olive oil, and dinner's base is done.