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SKU: 010.LES01


In Tunisia, the hand-rolled, organic couscous is called M'hamsa, which translates to sun-dried wheat grains. Made from a North African crushed durum wheat semolina, M'hamsa is produced in the traditional Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create the small grains, then these are left 12 days in the sun to dry. Olive oil and sun preserve the hand-rolled grains. Making couscous by hand is a tradition passed down from mother to daughter or daughter-in-law. In the past, groups of women came together to make large batches of couscous grains over several days.

Origin: Tunisia

Uses: Serve as accompaniment with braised meats or fish; season with herbs or spices, golden raisins for a delicious side; mix with vegetables and green into a salad hearty enough for a meal.

Cooking Instructions: 

Servings 1-2:  3/4 c. water, 1/2 c. M'hamsa, 1 T. olive oil.

Servings 2-4:  1 1/2 c. water, 1 c. M'hamsa, 2 T. olive oil

For same method as pasta, stir the M'hamsa into the boiling water. Do not add salt, as the M'hamsa already contains salt. Cook uncovered, stirring occasionally, for 6 minutes for al dente, or longer if you prefer. Drain M'hamsa and add a drizzle of olive oil to keep the grains from sticking.

For same method as rice, heat the olive oil and brown 1/4 c. chopped onions (optional). Add boiling water (keep the portions indicated above) and bring to a boil. Stir in the M'hamsa, reduce heat and cover partially. Cook until water is absorbed.

Size: 500 g

Sale price

Regular price $9.00
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