In Tunisia, this product is called M’hamsa, which translates into sun-dried wheat grains. Made from a North African semolina made from crushed durum wheat, M’hamsa is produced in the traditional Berber method. Production begins by mixing semolina with olive oil, water, and salt, which is then pushed through screens or a sieve to create small grains, then these are left in the sun to dry. Olive oil and sun preserve the hand-rolled grains. Making couscous by hand is a tradition passed down from mother to daughter or daughter-in-law. In the past, groups of women came together to make large batches of couscous grains over several days. This gathering to make couscous is done less frequently today.
As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.
- Flavor Profile
This product has a rich and toasty flavor that is the result of the traditional processing method, and the use of whole wheat grains promote health benefits.
- Recommended Uses
This couscous is complementary to almost all North African and Mediterranean cuisine, including stews, meat, and fish dishes. It is also delicious with any of the four Les Moulins Mahjoub Couscous Sauces.
Organic whole wheat durum semolina, organic EVOO, salt, water
2012, Silver, Outstanding Rice, Pasta or Grain, SOFI Awards
2008, Silver, Outstanding Rice, Pasta or Grain, SOFI Awards