Product Description
Features
Ready in 15 Minutes, Suitable for Vegetarians
Product Marketing
A great alternative to rice and pasta
Other Information
Pack contains approx. 14 servings
*Reference intake of an average adult (8400kJ/2000kcal)
**35g of uncooked cous cous weighs approximately 80g when cooked
Ingredients
Durum Wheat Semolina
Contains : Cereals Containing Gluten, Wheat
Nutritional Information
| As sold 100g contains | 80g** cooked contains | |
|---|---|---|
| Energy (kJ) | 452 kJ | 362 kJ |
| Energy (kcal) | 107 kcal | 85 kcal |
| Fat | 0.2 g | 0.1 g |
| of which saturates | <0.1 g | <0.1 g |
| Carbohydrate | 21.8 g | 17.5 g |
| of which sugars | 0.1 g | <0.1 g |
| Fibre | 1.4 g | 1.1 g |
| Protein | 3.8 g | 3 g |
| Salt | 0.1 g | <0.01 g |
Reference intake of an average adult (8400kJ/2000kcal)
Product Information
Packed In - United Kingdom
Preparation and Storage
Cooking Guidelines
Hob - General
15 mins
Rinse 100g cous cous thoroughly in cold water. Bring 150ml water or stock to the boil in a large saucepan on the medium hob ring over a high heat, add the cous cous. Stir, cover with a lid, reduce the heat to low and simmer for 5 minutes until most of the water has been absorbed. Remove from the heat, drain off any excess water and stand for 10 minutes. Separate the grains with a fork and use as required
All appliances vary, these are guidelines only
Rinse 100g cous cous thoroughly in cold water. Bring 150ml water or stock to the boil in a large saucepan on the medium hob ring over a high heat, add the cous cous. Stir, cover with a lid, reduce the heat to low and simmer for 5 minutes until most of the water has been absorbed. Remove from the heat, drain off any excess water and stand for 10 minutes. Separate the grains with a fork and use as required
All appliances vary, these are guidelines only
Recipes
Goat's cheese and balsamic stuffed peppers
Preparation time: 20 minutes
Cooking time: 55 minutes
Method: Oven/Hob
Ingredients:
4 large peppers; 100g Tesco Cous Cous; 100ml water, boiling; 1 tsp olive oil; 1 medium red onion, finely chopped; 3 tbsp balsamic vinegar; 3 plum tomatoes, deseeded and diced; 20g fresh basil, finely chopped; 60g soft vegetarian goat's cheese
Method:
1. Pre-heat the oven to 200°C /Fan 180°C /Gas Mark 6
2. Slice the peppers in half lengthways through the stalks and then remove the seeds. Place on a baking tray and roast in the centre of the pre-heated oven for 30 minutes, until the peppers have softened
3. Meanwhile, mix the cous cous and water together in a medium sized bowl. Cover and leave to stand for 5 minutes, until all the water has been absorbed by the cous cous, then use a fork to separate the grains
4. Heat the olive oil in a large frying pan over a low heat and fry the onion for 3 minutes until soft and translucent, then add the balsamic vinegar and fry for a further 3 minutes
5. Stir the onions, tomatoes and basil into the rehydrated cous cous until evenly mixed
6. Fill the peppers with the cous cous mixture, crumble the goat's cheese over the top and return to the oven for a further 15 minutes, until the goat's cheese has browned slightly
To serve: Serve with a crisp salad
Storage
Store in a cool, dry place. Once opened, reseal using the tape provided
Name and Address
Manufacturers Address
Packed for Tesco Stores Ltd.,
Cheshunt EN8 9SL,
U.K
Packaging
Recycling Info
Film - Mixed Material - Not Currently Recycled
Numeric Size
Numeric Size - 500
Unit (specific)
Unit (specific) - Grams
Average Measure
Average Measure (e)
Using Product Information
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