Granoro Couscous 1kg
Italian 100% durum wheat couscous - 1 kg pack
Granoro Couscous is made from high-quality semolina obtained from durum wheat grown in Italy.
The intense colour and irregular shaped grain make it seem like homemade couscous, with a smaller than average grain size in comparison to others available on the market. Granoro Couscous is distinguished by a low humidity value, which increases its shelf life, and is produced using a long, gentle production process.
In addition, the low humidity level gives Granoro Couscous good hydroscopic properties, therefore during cooking or reconstitution it absorbs a great deal of water (or milk or stock) resulting in a high yield. Indeed, it triples in volume after cooking or reconstitution. Thanks to the pre-cooking process it is subject to, Granoro Couscous is reconstituted by simply adding boiling liquid such as water, milk or meat/vegetable stock and is ready to eat in just 5 – 7 minutes.
- Couscous is essentially a pasta. Couscous owes its name to the French, who named it after the method used to produce it and the rustling sound that the durum wheat semolina made as it was worked through the hands.
- In Arabic, it is called TA’AM, which means pasta.
- Its origins can be traced back to prehistoric times and the discovery of fire: Cereal + water + fire = Couscous.
- Tradition and use of couscous in ancient times, 50% of Arabs and 50% of Jews.
- Its use traces back to the culture of fire and steam, identified as being between the Tigris and Euphrates in Mesopotamia. The first people to use it were Nomads, Palestines, Jews and Lebanese; it came into use in Italy during Roman times with the presence of the Arabs.
- During their travels, the Jews took this food to Egypt, where in the meantime bread was being discovered, after which it became popular in Carthage, where they were already eating it but it often caused death or illness because they were making it with ergot-infected rye that contains LSD. The Jews taught them to make couscous using only durum wheat.
- At that time, the use of precooked couscous became more popular amongst the Tuareg and nomadic populations in the desert. For people living in that sort of environment, where water, fire and food stocks were scarce, the fact that it could be reconstituted in cold water was a great benefit, meaning it could be cooked when there was not much available to cook it with and it did not need DRAINING: the water was fully absorbed by the couscous, making it a rich food that kept all of its NUTRITIONAL substances.
- In 1500/1600, loads of couscous were sent from Morocco to Brazil, which is why the food also became popular in that area.
- During the time of the maritime republics, Genoa bought couscous for the Moor prisoners held in the prisons, and so it began to gain popularity in Italy too.
- From Tunisia, it spread to Carloforte in Sardinia.
- In 1748, the Jews disembarked at Livorno bringing with them the culture of couscous, which gave rise to the dish known as Caciucco alla Livornese and subsequently Couscous alla Trapanese, when the Arabs introduced it to Sicily.