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Organic Cous cous 4 Legumes / 250 g

Cod. 11210077

Couscous is a complete first course on par to 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 legumes 

Legumes are highly nutritious and rich in beneficial properties. Chickpeas, peas, and lentils are a real mine of proteins, fibers and mineral salts like calcium, iron, phosphorus, and potassium. 

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
100% Vegano
100% Vegano
Allergen Free
Allergen Free

Scheduled delivery
between the 26/06 and the 29/06.
3,19 €

  • Other Certifications
    Spiga Barrata
    Prodotti Biologici (Reg. CE 834/2007 e Reg. CE 889/2008)
  • Ingredients

    Chickpea flour* 35%, red lentil flour* 25%, yellow lentil flour* 25%, pea flour* 15%. (*organic product)

  • Nutritional Information. Average Nutritional Values per 100 g:

    Nutritional values for 100 g:  

    Energy: 1571 kj / 372 kcal  

    Fats: 3,5 g  

    of which saturated fatty acids: 0,6 g 

    Carbohydrates: 55 g 

    of which sugars: 5,5 g 

    Fibers: 12 g 

    Proteins: 24 g 

    Salt: 0,03 g

  • Recipe method

    Couscous 4 legumes to the Mediterranean flavor  

    Ingredients for 2 people:

    • 125 g of couscous

    • 200 g of cauliflower

    • 1 clove of garlic

    • 60 g of dried tomatoes

    • 4 tablespoons of capers

    • 4 tablespoons of black olive paté

    • Lemon juice, parsley, salt, olive oil

    In the Pot

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

    In the Microwave

    Pour the couscous into a 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


    Clean and cut the cauliflower into small pieces; soak the tomatoes in warm water; finely chop the capers. Put the oil and the lightly cut garlic in a pan, add the cauliflower, the capers and a little later the previously squeezed, buffered tomatoes. Meanwhile, prepare the couscous by following one of the two methods indicated above and once ready put it in the pan. Season with salt and add the olive paté, lemon juice, and parsley. Serve warm.

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