Les Moulins Mahjoub M'hamsa Couscous
There are many types of couscous on the market, but buyer beware: there are differences. M'Hamsa is actually hand rolled in the tradition of the Berbers, an ancient high mountain people who inhabited the current day area of Tunisia, Morocco and Algeria. The folks at Les Moulins Mahjoub—just like the Berbers of ancient times—mix 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 olive oil and salt and dried in the sun, giving it a rich toasty flavor when cooked. The grains are all irregular and slightly misshapen.
This is like no other couscous you’ve tried…moist, full flavored and meaty. Toss in a few grilled or sautéed veggies and you’ve got a meal fit for a king or queen. Even better--throw in a glug or two of Mahjoub Organic Olive Oil or spoon in a few dollops of the Majoub Garlic Paste and up the ante on this incredible side dish. Truly remarkable.
Majoub makes a fantastic array of foods, from olive oil to preserved lemons. Everything we’ve tried from them is exquisite, and this couscous is no exception.
NEW!! Now available in Whole Wheat! And the whole wheat came home with a 2012 SOFI award for Best Pasta, Rice or Grain at the big annual Fancy Food Show in DC!
For Les Moulins Mahjoub Recipes, visit our RECIPE PAGE.