Kous-Kous Handmade ΄΄Grandma's ”1 Kilo

The most characteristic pasta of Greece, the couscous, in its most handmade, rustic and traditionally yellow form! The couscous of the Sunday table which, together with its rival awe, the barley, was the accompaniment of the meat in the dishes of the Greek family. 

BENEFITS FOR THE ORGANIZATION

Its health benefits are classified as a food with a very high nutritional value:

• Carbohydrates that help provide energy to our body.
• B-complex vitamins and vitamin E that work as antioxidants.
• Calcium, magnesium, iron and zinc.
• Selenium, a metal that helps neutralize free radicals in cells by reducing inflammation.
• Fiber that contributes to the proper functioning of the intestine.
• Low in salt and fat, suitable for people with cardiovascular disease. 

Caution is advised for those who are gluten intolerant. 

HISTORY "FROM GOLD" BEHIND THE PRODUCT

The cousins of the Arabs, Tunisians, Algerians and Africans. The couscous of the Cretans, the couscous of the Turks or the couscous of the Constantinople and Macedonians. Whatever name we come across, it has been a steady step on the scale of the Mediterranean diet for centuries.

   It was first created in the years of antiquity where cereals but also the ease and practicality in the preparation, due to the very specific and limited means that existed, set the couscous as a quick choice of the daily traditional diet. 

 The cereals that were ground by hand and therefore coarsely ground, were not baked in the oven but were left to dry under the hot Mediterranean sun and dried. but they discovered that this dried dough, full of "balls" was amazing in taste and very filling in the stomach! So, without realizing it, the women in the Mediterranean courtyards, made the first pasta that found a very important place on the Greek table, simply patiently and passionately molding the small lumps of dough!