Organic Wholemeal Couscous

From: £3.45

(£3.45 inc. VAT)



Organic wholemeal couscous makes delicious herby side dishes.

Organic wholemeal couscous is made using whole durum wheat semolina. Wholemeal couscous contains the hull so is higher in a range of nutrients than regular couscous but it still cooks into a light fluffy consistency. Wholemeal can also be referred to as ‘wholewheat’ or ‘wholegrain’.

Couscous makes great tabbouleh and is perfect for hearty salads and side dishes. Organic couscous is a natural whole food option for couscous lovers, it is harder to find than the milled variety but it can be used in recipes in the same way.

To make couscous the wheat is moistened and then sprayed into a special oven which helps form the little particles of couscous. The particles are partially cooked under steam, dried and then gently cracked into smaller pieces.

Couscous is similar to pasta in some ways but it is lightly crushed instead of ground so it is less refined.  It is particularly popular in Middle Eastern and North African cuisines but can now be found almost anywhere – although wholemeal couscous is less common.

We also stock organic spelt couscous, organic fregola (giant couscous), and  organic white couscous

Ingredients: Organic Whole Durum Wheat Semolina

Origin: Italy

Allergy information: Contains gluten. Packed on premises that handle tree nuts, sesame, soya, peanuts.


Nutritional Information

Organic Wholemeal Couscous is high in Selenium (per 120g serving)

Typical Nutrient Values of Cooked Wholemeal Couscous: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Energy 419kj/99kcal 503kj/119kcal 5.94%
Fat 0.50g 0.60g 0.86%
of which saturates 0.10g 0.12g 0.60%
Carbohydrate 19.60g 23.52g 9.04%
of which sugars 0.30g 0.36g 0.40%
Fibre 1.50g 1.35g
Protein 3.30g 3.96g 7.92%
Salt 0.03mg 0.036mg
Typical Vitamin/ Mineral Values: Amount per 100g: Amount per serving
% Reference intake (RI) per serving
Selenium 27.5mcg 33mcg 60%

Reference Intake (RI)

The Reference Intake (RI) refers to the recommended daily amount of a specific nutrient.

To read more about how we display our nutrition data click here


Cooking Instructions

  1. Measure the couscous into a heat-proof bowl.
  2. Add boiling water in a ratio of 3 parts of water to 2 parts of couscous and cover the bowl.
  3. Leave for 10 minutes so the couscous can absorb the boiling water.
  4. Fluff with a fork before serving and combine with herbs and seasoning of choice.


For optimum freshness keep in a cool place away from moisture and direct sunlight.  Store in a tightly sealed bag or container.


Family Tip:

  1. Organic couscous goes great in a tabbouleh style garden salad with fresh herbs and finely chopped vegetables.
  2. Cold Salads keep well for a couple of days in the fridge and make a great quick lunch that seems to taste better each day.
  3. Wholemeal couscous can also be used in the place of rice and other grains in any recipe and combines well with quinoa.