For 200 years, Sabarot have been producing authentic French dried pulses and grains for chefs around the world. With close relationships to their farmers, they are able to select the best quality raw ingredients for their products.
HOW TO COOK COUSCOUS:
1. Boil Water or Broth
2. Add salt (optional), once the water or broth is boiling, remove it from the heat source stir well
3. Cover and Let It Sit for 5 minutes
4. Fluff it to separates the grains and prevents clumping.
5. Add Butter or Olive Oil (Optional):ter 3 times its volume.
