Couscous is perhaps the most widespread food across the Mediterranean. From the western coasts of Africa to the entire Middle East, its consumption has been a tradition for millennia. It is believed that couscous was introduced in Sicily even before the Arab influence, around 600 AD, and to this day, it remains a traditional dish throughout the western coast (Trapani, Marsala, and Mazara del Vallo). We believe Timilia is particularly well-suited for making couscous. Its grains are robust and thick, retaining all the unique fragrance of this ancient wheat variety.
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Couscous is perhaps the most widespread food across the Mediterranean. From the western coasts of Africa to the entire Middle East, its consumption has been a tradition for millennia. It is believed that couscous was introduced in Sicily even before the Arab influence, around 600 AD, and to this day, it remains a traditional dish throughout the western coast (Trapani, Marsala, and Mazara del Vallo). We believe Timilia is particularly well-suited for making couscous. Its grains are robust and thick, retaining all the unique fragrance of this ancient wheat variety.
