Couscous, the pasta made from steamed wheat semolina flour, is as versatile as it gets. To make couscous, the beloved dish from Northern Africa, you just need couscous and some vegetable stew spooned on top.
Sabarot, based in the volcanic region of Massif Central, has been a renowned producer of pulses and dry grains and vegetables for more than a century.
450 grams / 15.9 oz
