Grains

Couscous is a North African dish of small steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top. Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes called couscous.

Uvelka Millet is a popular brand of millet grain that comes in a 500g package. Millet is a nutritious and versatile grain commonly used in various cuisines around the world. It is gluten-free and rich in fiber antioxidants and minerals such as iron and magnesium.

Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.

Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making couscous, pasta, upma, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains as well.

Corn starch, maize starch, or cornflour is the starch derived from corn grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars.