COUSCOUS

Couscous is of Berber origin, the word means "well rolled", which refers to its traditional preparation. It was originally made by hand from durum wheat semolina: the steamed semolina was rolled by hand into small balls, then rolled in flour and spread out to dry to keep it crisp. It has been a national dish in North Africa for a thousand years, and its consumption is widespread even in Arab gastronomy and in the Middle East, but nowadays it is increasingly popular in many areas of the world, including in our country, thanks to its healthy nature and simple use.The most significant mineral in couscous is selenium, which mediates a wide range of biological effects.

Almond flour is made from ground almonds. It is a gluten-free flour with a low glycemic index. Both almonds and the flour made from them are a treasure trove of nutrients. They include protein and essential fatty acids (EFAs), minerals such as magnesium, phosphorus, calcium and potassium, and vitamins, with particular emphasis on vitamin E, considered by many to be the vitamin of youth. Among all nuts, almonds have the highest content of this vitamin. Almond flour is part of the popular ketogenic diet. It has a low carbohydrate content and is an excellent source of EFA and protein. It is also used to prepare gluten-free dishes and desserts.

Energy 1516 Kj , 362 Kcal Fat 2.7 g ,2.7 g Carbohydrates Of which sugar 69.9 g,2 g Fibers 5.6 g Protein 10.8 g

Wheat flour packed into 45-50 kg bags