Squid Ink Couscous
Not Italian. Still good.
Traditional, natural, traditionally made.
Orzo, risoni, kritharaki — they owe their nicknames to their particular shape. Irini makes them in Macedonia, following a traditional family recipe from Pontos. Among other curiosities, she uses a variety of ancient wheat (“Zeas”). The orzo is roasted in the oven after drying, a procedure that alters the structure of the starch.
Cover the couscous with hot broth and cook for 10-15 minutes over low heat or in the oven. Add a little butter or cheese (optional) and you’re done. It’s closer to rice than pasta.
Keep at room temperature (max 25 °C) away from both light and moisture in a sealed container (jar, sealed bag…)
- Durum wheat semolina, water, salt, squid ink.
Nutrition information 100g:
Energy 1576 kJ – 341 Kcal
Fat 1,92 g
of which saturated 0,2 g
Carbohydrate 76,2 g
of which sugar 2 g
Protein 12,3 g
Sodium 0,002 g