Couscous

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.