Les Moulins Mahjoub produces their m'hamsa couscous in the original method, as the Berbers of Tebourba once did. Hand rolling semolina flour with olive oil, water and salt on screens, letting the small grains fall through, then adding flour and rolling again until a consistent size grain is formed. The couscous grains are then coated with two ancient and reliable preservatives, olive oil and salt.
This couscous is jarred with
dried red peppers that lend some gentle heat, though the
peppers can also be cooked whole with the couscous
for even more spice.
INGREDIENTS: Durum wheat semolina, red peppers, extra virgin olive oil, salt and water. IMPORTED.
NET WEIGHT: 1.1 LB (500 grams).