ORGANIC EMMER COUSCOUS WHOLEGRAIN– 400 g
Halal Certification - Kosher Certification
The flour used to “Mythic Gaea” products, is made from organic Greek cereals. Organic farming is a cultivation method which completely avoids the use of synthetic fertilizers and pesticides, plant growth regulators and hormones.
The organic farmers rely on crop rotation (rotation crops for harvest), crop residues, fallow, manure and mechanical cultivation to control weeds.
Organic farming is often associated with practices, such as Fair Trade, reduced emissions of carbon dioxide and environmental management.
The production of flour and products derived therefrom takes place only in small certified organic manufacturing units. There producers implement only traditional recipes and production methods. In these small farms only organic raw materials treated and observe strictly the rules of modern food processing science.
Ingredients: Triticum dicoccum semolina*, milk*, eggs*, salt, water.
* Product of Organic farming
This product is made from organic Emmer wheat flour.
Emmer is probably the oldest cereal of this world and was the key component in the diet of ancient Greeks.
It features an undeniable nutritional value.
Emmer's (Zea) scientific name is “Triticum dicoccum” and although it externally looks similar to wheat, it has a different nutritional composition.
It shouldn’t however be confused with the German Dickel or rye.
Emmer is highly nutritious and contains important nutrients, which make it superior to other cereals. It is two times richer in dietary fiber, in comparison with other wheat, a fact that makes it a good choice for people suffering from diabetes.
It is two times richer in protein and features a high content of the amino acid lysine and the vitamins A, B, C and E.
Lysine is that particular component of proteins that increases their digestibility, boosts the immune system and it’s a key element for the brain’s biochemical functioning.
Salad with couscous
1 ½ cups. couscous
2 spring onions, finely chopped
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons coriander
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
6 tablespoons Virgin olive oil
freshly ground pepper
Put all ingredients in a bowl and mix.
Add the couscous (without soaking).
Mix well. Taste and add salt and pepper if needed.
Cover the bowl with the couscous.
Leave for at least 30 so as to absorb the liquids of vegetables
Soup with chick peas and couscous
1/4 cup couscous
3 cups cooked chickpeas
1 large onion, chopped
2 stalks celery, diced
2 carrots, diced
4 cloves garlic, crushed
1 tsp cumin
1/2 tsp paprika
1/4 tsp grated ginger
2 bay leaves
1 cinnamon stick
8-10 cups vegetable broth
1/2 cup chopped parsley
2 tsp. lemon juice
Coat a large skillet with a little oil and put on heat.
Add the onion, celery, carrot and cook over medium-high heat until the onions turn brown (about 5 minutes).
Add the garlic and cook for 1 minute.
Add the spices, bay leaf and cinnamon and cook, stirring for another 1 minute.
Add the chickpeas and mix well.
Add 8 cups vegetable broth, bring the mixture to a boil, reduce heat and simmer for 10 minutes. Add salt.
Add the couscous, cover and cook until tender, about 25 minutes.
We regularly review and add broth if necessary.
Just before serving, add the parsley and lemon juice.