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8000454700039

Cous cous 2 Corns / 375g

Cod. 11220095

Cous Cous is a complete first course on par with pasta and rice. It is highly digestible, healthy and low in fat. For this reason, it is a food suitable for everyone: children, elderly, athletes and especially to those who love to eat with taste and in a healthy way.  

The properties of Corn:

Corn is rich in potassium and iron, has a good amount of water-soluble vitamins, like those of group B. Suitable for those who follow a gluten-free diet. 

Couscous loves the environment: 

It cooks in less than 5 minutes saving time, water, and gas

Pronta in 5 minuti
Pronta in 5 minuti
Senza Glutine
Senza Glutine
Allergen Free
Allergen Free
100% Vegano
100% Vegano
Kosher
Vegan
Scheduled delivery
between the 28/12 and the 31/12.
2,19 €
  • Other Certifications
    Spiga Barrata
    Prodotti Biologici (Reg. CE 834/2007 e Reg. CE 889/2008)
  • Ingredients

    White Corn Flour 60%, yellow corn flour 40% 

  • Nutritional Information. Average Nutritional Values per 100 g:

    Nutritional values for 100g:

    Energy: 1701 KJ /402 kcal

    Fats: 3,6 g

    of which saturated fatty acids: 0,5 g

    Carbohydrates: 82 g

    of which sugars: 0,7 g

    Fibers: 3,6 g

    Proteins: 8,2 g

    Salt: <0.01 g

  • Recipe method

    Couscous 2 Corn, Eggs, Peas and Almonds 

    Ingredients for 2 people:

    • 125 g of couscous

    • Extra virgin olive oil

    • 160 g of cooked peas

    • 10 g of almonds

    • 2 chicken eggs

    • 1 onion, chives, pepper, chilli pepper and salt q.b.

    In the Pot

    Pour the couscous into a saucepan and cover it with boiling water. Add oil, salt and leave to rest it for 5 minutes. Shell the couscous with a fork

    In the Microwave

    Pour the couscous into a microwave-safe bowl, cover it with water, add oil and salt, and cook it for about 3 minutes (850-1000 Watts). Let it rest for 2 minutes. Shell the couscous with a fork

    Method:

    Prepare the couscous following one of the two methods indicated above. Finely chop the onion and fry it in a pan; add the previously cooked peas. Meanwhile, in a small saucepan with a drizzle of oil, separate two beaten eggs, season with salt and chives, and, once cooked, place them in the pan with the peas. Add the couscous, a pinch of red pepper, and flaked almonds. Serve warm.

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