Cous cous from timilia wheat

Timilìa Couscous is perhaps the most widespread food of all the Mediterranean. From the west coast of Africa and along all the Middle East its consumption has been a habit of thousands of years. It is estimated that even in Sicily its widespread dates back to even before the Arabs at around 600 ad, amounting up until now as a typical dish of all the west coast (Trapani, Marsala and Mazara del Vallo). 

We think that Timilia is appropriate for its transformation in couscous. Its wheat happens to be full-bodied and thick and maintains all the fragrance typical of the old wheat. 

Format: 500g