Pearl couscous (sometimes called Israeli couscous) came to Greece from the Eastern Mediterranean. Women would patiently roll out the little balls of pasta to then prepare a filling meal. Agrozimi has kept this tradition, continuing to make the pasta by hand with the finest durum wheat semolina and fresh spring water from their village of Arávissos, with slow, natural drying. By using freshly pasteurized eggs and milk instead of powdered, they ensure a higher-quality, richer flavor. As an added bonus, the 500gr. package yields much more than the typical pasta packages, weighing in at 17.6oz. or 1.1lbs cooked. The product contains no preservatives, additives, artificial flavors or colors.

Usage Suggestion:

Couscous with veggies

Cook the couscous as directed on the package. Reserve a half cup of the cooking water when it is ready, and drain off the rest of the water. Set the couscous & its cooking water to the side. Saute onion, garlic, and frozen chopped spinach in butter or olive oil until all veggies are slightly soft and cooked through. Add 1/2 glass of white wine to the veggies. Once the wine has reduced by 50%, add frozen peas. Take veggies off the heat and mix the couscous with a bit of olive oil and grated Parmesan; if the couscous needs moistening, add some of the reserved cooking water. Season to taste with salt & fresh ground pepper and top with Greek black olives, if desired.