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Couscous of Timilia


Whole durum wheat semolina Timilìa
Couscous is perhaps the most widespread food of all the Mediterranean. From the west coast of Africa and along all the Middle East its consumption has been a habit of thousands of years. It is estimated that even in Sicily its widespread dates back to even before the Arabs at around 600 ad, amounting up until now as a typical dish of all the west coast (Trapani, Marsala and Mazara del Vallo).
We think that Timilia is appropriate for its transformation in couscous. Its wheat happens to be full-bodied and thick and maintains all the fragrance typical of the old wheat.

Technical information


Hard wheat semolina Timilìa


Contains gluten


500 gr

Method of use

Cooking 8 minutes

Storage conditions

Keep in a cold and dry place

Origin and certification

Cooperativa agricola Valdibella
Via Belvedere, 91
90043 Camporeale
Italia – Sicilia
N. H3015 – IT BIO 006

packed in:
via L. Fava, 150/A
40059 Medicina (BO) – Italia

Nutritional table

Nutritional average values per 100 g:
energy 1524 kJ / 359 kcal; fats 2,1 g, of which saturated 0,4 g; carbohydrates 69,9 g, of which sugars 2,3 g; fiber 2,9 g; protein 13,8 g; salt 0,06 g.


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