Couscous and bulgur How to use: - Cous cous: boil half a liter of salt water and add 200 grams of Cous Cous, turn off and let swell for 3-5 minutes. Season with a little oil and soy sauce, or with your favorite sauce, or use it to accompany dishes of vegetables, vegetable protein or fish. - Bulgur: It requires a short cooking time, about 20 minutes. Cook over a low heat and flame arrestor plate in a regular pot, half a pack of Bulgur in half a liter of abundant salt water, possibly with the addition of vegetables of your choice. Dress with extra virgin olive oil. Characteristics: - Couscous integral, - Wholemeal couscous, - Couscous refined, - Couscous semolina with four cereals, - Bulgur, cracked wheat. Cod. 1BUL / 1CUS4 / 1CUS / 1CUSG / 1CUSE
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